Baked aubergine stack with tomato

Baked aubergine stack with tomato: a simple oven dish with aubergine, beef tomatoes, mozzarella, basil, garlic and virgin olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 280 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 16 g

Ingredients

• 2 large, ripe beef tomatoes
• 1 garlic clove
• 1 large aubergine
• 1 ball (125 g) creamy mozzarella
• Large basil leaves
• 2 tbsp virgin olive oil
• Coarse sea salt and pepper

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife

1. Wash the tomatoes, aubergine and basil. Peel the garlic and cut the tomatoes and aubergine into even slices.
2. Salt the aubergine slices lightly and leave them to stand briefly. Then pat them dry so they get a better texture when cooked.
3. Gently heat the olive oil in a frying pan and briefly soften the garlic in it. Fry the aubergine slices on both sides until golden and season with pepper.
4. Layer the tomatoes, aubergine, mozzarella and basil alternately into small stacks. Put them in an ovenproof dish and salt lightly.
5. Bake the stacks in the oven at 200 °C (180 °C fan) for 10–15 min, until the mozzarella has melted and the tomatoes are soft. Finish with a little olive oil and pepper to taste.
6. Serve hot, straight onto plates, with fresh basil.

Good to know

A simple dish like this reminds you how well a few good ingredients go together. Warm, juicy and fresh.

Swaps

Mozzarella → buffalo mozzarella (a little stronger in flavour, usually slightly more calcium and fat) | Beef tomatoes → Roma tomatoes (often more aromatic and a little firmer when baked) | Basil → oregano (a robust herby note, also provides plant compounds) | Mozzarella → mild goat's cheese (also provides protein, depending on the product)

Allergens

Contains milk (mozzarella). Usually suitable for children if the aubergine is cooked until soft; in pregnancy, use mozzarella made from pasteurised milk.