Aubergine and Tomato Bake

aubergine and tomato bake

Aubergine and Tomato Bake

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Aubergine and Tomato Bake is an easy vegetarian dish perfect for lunch or dinner.
Calories: 1781


  • 2 aubergines cubed
  • salt and pepper
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 - 2 tablespoons oil
  • 2 courgettes diced
  • 14 oz can plum tomatoes
  • 1 teaspoon ground cumin

for the topping

  • 2 oz butter or margarine
  • 4 oz plain flour
  • 1 oz unroasted sesame seeds
  • salt and pepper
  • knobs of butter


  • Place the aubergine in a colander, sprinkle with salt and leave to drain for 30 minutes. Rinse, drain and pat dry.
  • Fry the onion and garlic in the oil until soft. Add the aubergine and courgette and fry for a further 5 minutes.
  • Pour in the tomatoes, add the cumin and seasoning and bring to the boil.
  • Rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in the sesame seeds and seasoning.
  • Pour the vegetable mixture into an ovenproof dish, spread the crumble mixture on top and dot with the butter.
  • Bake in a moderately hot oven for 30 minutes, or until the top is golden.


Oven temperature 200°C, 400°F, gas 6.
Calories: 1781 kcal
Carbohydrates: 188 g
Protein: 36 g
Fat: 107g
Saturated Fat: 35 g
Trans Fat: 2 g
Cholesterol: 122 mg
Sodium: 489 mg
Potassium: 4549 mg
Fiber: 45 g
Sugar: 58 g
Vitamin A: 5748 IU
Vitamin C: 155 mg
Calcium: 547 mg
Iron: 16 mg
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