Courgette And Aubergine Bake Recipes

ROASTED AUBERGINE, COURGETTE AND MACARONI BAKE

Roasted Aubergine, Courgette and Macaroni Bake image

An easy one-tin pasta bake recipe with roasted aubergine, courgette and creamy Boursin cheese, this makes a great vegetarian comfort food dish. Ready in under an hour, it's perfect for a quick midweek dinner.

Provided by Rukmini Iyer

Categories Dinner

Time 40m

Number Of Ingredients 1

Ingredients

Aubergine, Pasta

Steps:

Preheat the oven to 210°C fan/230°C/gas 8. Get a large pan of boiling salted water ready. Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes. Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7. Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15-20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.

COURGETTE AND AUBERGINE BAKE

Courgette and Aubergine Bake image

easy courgette and Aubergine bake

Provided by AnneK

Time 1h

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 200C. Prepare the aubergine and courgettes. Layer the aubergine and courgette slices in an ovenproof dish, alternating between each until they have all been used.
To make the sauce liquidize the garlic and tinned tomatoes in a jug then add the spinach and herbs and liquidize again. Season to taste with salt and black pepper. Make the bake.
Pour the tomato sauce over the aubergine and courgette slices and sprinkle over a thick layer of grated Parmesan. Put it in the oven and bake for 30 minutes until the crust is golden.

TOMATO, AUBERGINE AND COURGETTE GRATIN

Tomato, Aubergine and Courgette Gratin image

Make and share this Tomato, Aubergine and Courgette Gratin recipe from Food.com.

Provided by Luschka

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ml olive oil
1 sliced onion
225 g mushrooms, sliced
2 garlic cloves, finely chopped
4 medium tomatoes, chopped
2 1/2 ml dried marjoram
1 1/4 ml dried thyme
salt and pepper
2 courgettes
2 small aubergines
55 g fresh breadcrumbs
75 ml parmesan cheese, grated

Steps:

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.

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