Aubergine traybake recipe

Updated: Jun 9

Inspired by Italian Caprese salads, this aubergine traybake by Tesco is so colourful and full of flavour.


Bringing together a handful of tasty, fresh ingredients with a dash of pesto, it’s a healthy dish that’s bound to be a real hit at the dinner table.


It’s quick and easy too, so it’ll make the perfect meal for those busy weeknights.



Nutritional content

Cook time: 40 minutes

Ingredients

2 aubergines, cut into 5mm slices

4 tbsp olive oil

1/2 red onion, thinly sliced

240g mozzarella, sliced

250g tomatoes, halved

2 soft white bread rolls, torn into pieces

2 tbsp green pesto

15g fresh basil leaves, roughly chopped

Preparation

  1. Preheat the oven to 200℃, and heat a frying pan over a medium heat.

  2. Brush both sides of the aubergine slices using 3 tablespoons of the oil.

  3. Fry the aubergine in batches for 3 to 4 minutes on each side, until slightly golden. Once a batch is finished, put the slices on a plate and season while you fry the rest.

  4. When you’ve finished frying, take a large roasting tin and put the aubergine, red onion and mozzarella in layers, with the tomatoes sat in between.

  5. Season, then roast for 15 to 20 minutes, until the cheese has melted and the aubergine is tender.

  6. In a bowl, mix the last tablespoon of oil with some seasoning, then toss the bread pieces in it.

  7. In another bowl, mix the pesto with 1 tablespoon of water to help thin it out. Pour this over the veg, then sprinkle the bread on top.

  8. Bake for 5 to 10 minutes until the bread is crunchy. Sprinkle with fresh basil, then serve.



Tips

To store: We recommend eating this traybake straightaway, but the roasted vegetables can be stored in an airtight container in the fridge for up to 3 days.

Vegan: To make this dish vegan, we recommend using vegan-friendly mozzarella.