Aubergine and Tomato Casserole

    Aubergine and Tomato Casserole


    46 people made this

    About this recipe: This is a delicious, easy-to-make, vegan casserole! Aubergines, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped with breadcrumbs. There are many variations and additions that you can make to this recipe - be creative!

    Serves: 4 

    • 1 medium aubergine, sliced into .5cm rounds
    • salt to taste
    • 3 tablespoons olive oil
    • 1 small red onion, halved and sliced
    • 4 medium tomatoes, sliced
    • 4 tablespoons balsamic vinegar
    • extra 2 tablespoons olive oil
    • 60g dried breadcrumbs for topping
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C. Sprinkle the aubergine slices with salt, and let stand for about 10 minutes in a colander placed in the sink so that the aubergine's bitter liquid drains away.
    2. Heat the olive oil in a large frying pan over medium-high heat. Quickly brown the aubergine slices on each side.
    3. Place a layer of the aubergine slices in 23x30cm baking dish. Place some tomato slices over the aubergine, and then a few slices of onion. Repeat layers until you run out of aubergine. Pour balsamic vinegar over.
    4. In a small bowl, stir together the breadcrumbs and extra olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
    5. Bake for 25 to 30 minutes or until the top is golden brown and the aubergine is tender.

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