Aubergine and Tomato Bake
Aubergine and Tomato Bake is an easy vegetarian dish perfect for lunch or dinner.
Ingredients
- 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
Instructions
- 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.
Notes
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