Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, onion, aubergine and tomato bake recipe. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Onion, aubergine and tomato bake recipe is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Onion, aubergine and tomato bake recipe is something that I’ve loved my whole life. They are nice and they look wonderful.
This aubergine bake will be a huge hit with vegetarians and meat-eaters alike. Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.
To get started with this particular recipe, we have to first prepare a few components. You can cook onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Onion, aubergine and tomato bake recipe:
- Take white bread
- Get Cheddar cheese
- Get onions
- Take aubergine
- Make ready chilli flakes
- Get Salt
- Prepare black pepper
- Take chopped tomatoes
- Prepare garlic clove
- Prepare dried oregano
- Get coriander
- Take Baby tomatoes and red 🌶 to decorate
Grease shallow baking dish with remaining butter. Spread onion mix over bottom of dish. Cover with overlapping rows of alternate aubergine and tomato slices. Season with salt and pepper and drizzle with remaining oil.
Steps to make Onion, aubergine and tomato bake recipe:
- Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
- Heat 1 tbsp oil in a frying pan and cook 2 sliced onions over a medium heat for about 5 minutes until softened and browned slightly
- Add in 1 can chopped tomatoes, 1 crushed clove garlic, 2 tsp dried oregano, salt to taste, chilli flakes and black pepper. Add aubergines to it.
- Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
- Transfer into an oven-proof dish, sprinkle over the breadcrumbs, some coriander and cheese and bake in the oven for 20–25 minutes, until the top is nicely golden and the tomato sauce bubbling.
Line two baking trays with baking parchment. Rachel Roddy recipes: The siren call of simmering tomatoes will draw many hungry souls to your door. Layered into a sumptuous bake inspired by Richard Olney, with ricotta and slices of deep-fried aubergine, it begs for a hunk of bread to mop it all up. Slice onions into thin rings and saute in olive oil until clear. Slice zucchini into thin round slices, do the same with the tomatoes.
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