Italian Aubergine Traybake Recipes

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ITALIAN AUBERGINE TRAYBAKE



Italian aubergine traybake image

This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper, Vegetable

Time 1h

Number Of Ingredients 8

2 aubergines , sliced into half moons
2 tbsp olive oil
2 x 400g cans chopped tomatoes
2 garlic cloves , crushed
70g pack black olives (we used Crespo dry black olives with herbs)
small pack basil , leaves picked, 3/4 torn
2 ciabatta rolls, torn into chunks
150g ball of mozzarella , torn

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
  • Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium

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