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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Aubergine (egg plant) bake Ingredients:
2 eggplants |
1 onion |
3 eggs |
500 g tomatoes |
55 g grated parmesan |
3 cloves garlic |
1 tsp oregano |
1 tsp black pepper |
4 tbsp olive oil |
Directions:
1. Slice the aubergines and sauteé. Set to one side
2. Slice the Onion and sauteé. Set to one side
3. Drain and chop two tins of plum tomatoes. Mince the garlic and add the oregano. Bring to the boil and simmer for 10 minutes. Set to one side and allow to cool slightly.
4. Beat together the eggs and stir into the tomato mixture
5. In an oven proof dish, layer half the onions on the bottom, and then half the augergines. Pour half the tomato and egg mix over and sprinkle with parmesan.
6. Use the rest of the onions to make another layer, and then the aubergines. Pour over the rest of the tomato and egg mixture and sprinkle over the rest of the parmesan on top. Sprinkle the black pepper on top. Bake the mixture in the oven at 180C for 50 - 60 minutes or until it is set.
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