Veggie aubergine bake
- Serves 2
Packed with veggies and dripping with cheese, this is a meat-free feast that's so easy to make
Published:
Ingredients
- Heinz Cream of Tomato with a kick of chilli soup OR Cream of Tomato soup, adding a teaspoon of chilli powder 1 can
- Olive oil 50ml
- Garlic 1 clove
- Parmesan 40g
- Mozzarella 100g
- Aubergine 1
- Courgette 1, diced
- Red pepper 1, diced
- Onion 1, chopped
- Fresh basil 50g
Method
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Step 1
Pre-heat your oven to 180°C or gas mark 5
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Step 2
Add 1 tablespoon of oil to a frying pan, then add the courgette, red pepper, onion and garlic, and fry until soft
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Step 3
Add the soup to the vegetables and mix together. Remove the pan from the heat and set to one side
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Step 4
Slice the aubergines lengthways into 15mm slices and drizzle with the remaining oil. Grill on a pre-heated grilling pan on both sides
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Step 5
Spoon a third of the vegetables and soup mix into a large oven proof dish to cover the bottom of the dish. Add a layer of grilled aubergine, followed by a layer of basil leaves and a layer of mozzarella. Sprinkle with 10g of grated parmesan cheese
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Step 6
Repeat the process twice more but using 20g of parmesan cheese on the top
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Step 7
Place in the oven and cook for 15 minutes. Serve immediately
Recipe courtesy of Heinz, celebrating their 110th anniversary in the UK in 2020
