Baked Courgettes and Aubergines recipe
information
In most Mediterranean dishes made with aubergines, the vegetable is usually sprinkled with salt before cooking, to draw out some of its water and bitter juices. This process also helps to prevent aubergines from absorbing large quantities of oil when they are fried. In this recipe the vegetables are steamed, so there is no need to cook them in oil at all - creating a much healthier dish.
This dish makes a tasty vegetable accompaniment to almost any type of pork, lamb or chicken dish. It also makes an excellent vegetarian main course if it is served in larger quantities. It can also be topped with a generous helping of grilled cheese.
Preparation time : 15 minutes,
Cooking time : 1 1/2 hours,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 110
ingredients
Tender courgettes and aubergines baked with herbes de Provence, onions and just a hint of garlic.
1 lb (450 g) courgettes
1 lb (450 g) aubergines
3 medium onions
2 cloves garlic
3 tablespoons virgin olive oil
1 teaspoon dried herbes de PrOvence
Salt and freshly ground black pepper
1 lb (450 g) aubergines
3 medium onions
2 cloves garlic
3 tablespoons virgin olive oil
1 teaspoon dried herbes de PrOvence
Salt and freshly ground black pepper
method
1. Slice the courgettes and aubergines. Then lay the courgettes in a steamer or covered saucepan with 1/2 in (15 mm) of water, steam for 5 minutes and put to one side. Do the same with the aubergines.
2. Meanwhile, peel and roughly chop the onions and crush the garlic. Heat 2 tablespoons of the virgin olive oil in a pan, add the onions, garlic and herbs, and cook gently for 20 minutes.
3. Mix the aubergines, courgettes and the onion mixture together and spoon into an Ovenproof dish. Season lightly and then sprinkle the top with the remaining tablespoon of olive oil.
4. Cover the dish and bake it for 30 minutes in the Oven. Remove the cover and bake for about another 30 minutes, until lightly browned. Serve hot.
2. Meanwhile, peel and roughly chop the onions and crush the garlic. Heat 2 tablespoons of the virgin olive oil in a pan, add the onions, garlic and herbs, and cook gently for 20 minutes.
3. Mix the aubergines, courgettes and the onion mixture together and spoon into an Ovenproof dish. Season lightly and then sprinkle the top with the remaining tablespoon of olive oil.
4. Cover the dish and bake it for 30 minutes in the Oven. Remove the cover and bake for about another 30 minutes, until lightly browned. Serve hot.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
