Italian aubergine traybake
Prep
10 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it's genuinely effortless. You just throw everything on a tray, pop it in the oven, and dinner practically cooks itself. Aubergines are wonderfully filling and packed with fiber, which is great for digestion, plus they're incredibly affordable right now. The whole thing comes together in just an hour, and there's barely any prep work involved. I love how the tomatoes get jammy, the mozzarella melts into gooey pockets, and the basil adds that authentic Italian touch at the end. It's the kind of comforting, satisfying meal that feels fancy but absolutely doesn't require any fancy cooking skills.
Ella x
Ingredients
- 12 aubergines sliced into half moons
- 2 tbspolive oil
- 12 x 400g cans chopped tomatoes
- 12 garlic cloves crushed
- 70 gpack black olives(we used Crespo dry black olives with herbs)
- 1 smallpack basil leaves picked(3/4 torn)
- 12 ciabatta rolls(torn into chunks)
- 150 gball of mozzarella torn
Detail level
Instructions
- 1
Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
- 2
Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.
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