Aubergine and Tomato Bake recipe
information
Preparation time 50 minutes,
Cooking time 45 minutes,
Oven temperature 200°C, 400°F, gas 6,
Calories 95 per portion
ingredients
2 aubergines, cubed
salt and pepper
1 onion, chopped
2 cloves garlic, crushed
1 - 2 tablespoons oil
2 courgettes, diced
400 g (14 oz) can plum tomatoes
1 teaspoon ground cumin
salt and pepper
1 onion, chopped
2 cloves garlic, crushed
1 - 2 tablespoons oil
2 courgettes, diced
400 g (14 oz) can plum tomatoes
1 teaspoon ground cumin
For the topping
50 g (2 oz) butter or margarine
100 g (4 oz) plain flour
25 g (1 oz) unroasted sesame seeds
salt and pepper
knobs of butter
100 g (4 oz) plain flour
25 g (1 oz) unroasted sesame seeds
salt and pepper
knobs of butter
method
1. Place the aubergine in a colander, sprinkle with salt and leave to drain for 30 minutes. Rinse, drain and pat dry.
2. Fry the onion and garlic in the oil until soft. Add the aubergine and courgette and fry for a further 5 minutes.
3. Pour in the tomatoes, add the cumin and seasoning and bring to the boil.
4. Rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in the sesame seeds and seasoning.
5. Pour the vegetable mixture into an ovenproof dish, spread the crumble mixture on top and dot with the butter.
6. Bake in a moderately hot oven for 30 minutes, or until the top is golden.
2. Fry the onion and garlic in the oil until soft. Add the aubergine and courgette and fry for a further 5 minutes.
3. Pour in the tomatoes, add the cumin and seasoning and bring to the boil.
4. Rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in the sesame seeds and seasoning.
5. Pour the vegetable mixture into an ovenproof dish, spread the crumble mixture on top and dot with the butter.
6. Bake in a moderately hot oven for 30 minutes, or until the top is golden.
serving amount
serves 4
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