Baked Aubergine

Melt-in-your-mouth aubergine in my opinion is as good as it gets. Add to that a scrumptious tomato sauce topped with mozzarella and I’m in heaven. I ate this in abundance during a sailing trip to Greece, I’ve changed the original recipe slightly, just by adding by own little twist 🙂



Baked Aubergine

One large aubergine (sliced in half lengthways)
One tin of chopped tomatoes
Mozzarella slices
Olive or Rapeseed oil
Two cloves garlic
One red chilli
Balsamic Vinegar
Vodka (optional)
Oregano and Basil (fresh or dried)
Salt to taste

Preheat oven to 180°. Drizzle the aubergine with either olive oil or rapeseed oil and brush until fully covered, add a few score marks to the inside flesh and pop into the oven for around 35 minutes or until soft.

In the meantime, heat a little oil in a pan and add the chillies and garlic and stir for a minute. Then add the tomatoes and a small splash of vodka (I use Lime Smirnoff), two teaspoons of balsamic vinegar and half a teaspoon of sugar. Simmer gently for 30 minutes.
Finally add the herbs and salt to taste.

Once the aubergine is nice and soft, top the two slices with the tomato sauce and layer on a few slices of mozzarella. Add back into the oven and bake until the mozzarella is nice and golden. Add a few fresh herbs on top and serve with a fresh green salad or homemade fries.



2 thoughts on “Baked Aubergine

  1. Delicious looking recipe. I have lots of eggplants just about ripe in my vegetable garden and I’m bookmarking your recipe to cook with them when I harvest. Thanks, margaret.


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