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Aubergine and Pesto Bake
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5 from 2 votes

Aubergine and Pesto Bake

My Aubergine and Pesto Bake is a simple meal that can be placed on the table in just 45 minutes.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegetarian
Keyword: aubergine, basil, beef tomato, mozzarella, olive oil, pesto, pine nuts
Servings: 4 people
Calories: 351.93kcal

Equipment

  • 20cm pie tin

Ingredients

  • 3 tablespoon olive oil
  • 1 large aubergine
  • 2 beef tomatoes
  • 1 white onion
  • 2 cloves garlic
  • 100 grams pesto
  • 75 grams mozzarella
  • 2 tablespoon pine nuts
US Customary - Metric

Instructions

  • Preheat the oven to 200 C / 400 F / gas mark 6.
  • Brush your pie dish with 1 tablespoon of olive oil.
  • Mix the remaining olive oil with the pesto and minced garlic and place to one side.
  • Thinly slice the aubergine, tomato and onion into rings.
  • Begin layering the vegetables into the dish, brushing them with a little pesto each time and scattering over a few pine nuts. Repeat until all of the vegetables and pesto have been used.
  • Place in the centre of the oven and cook for 30 minutes or until the vegetables are tender.
  • After the 30 minutes, top with slices of mozzarella. Cook for another 10 mins. In the final 5 minutes top with any remaining pine nuts.
  • Once cooked, remove from the oven. Serve warm with a few basil leaves to finish.

Nutrition

Calories: 351.93kcal | Carbohydrates: 19.47g | Protein: 9.06g | Fat: 27.94g | Saturated Fat: 5.86g | Polyunsaturated Fat: 3.18g | Monounsaturated Fat: 9.9g | Cholesterol: 16.81mg | Sodium: 363.77mg | Potassium: 755.48mg | Fiber: 6.56g | Sugar: 10.87g | Vitamin A: 2075.32IU | Vitamin C: 28.35mg | Calcium: 172.19mg | Iron: 1.37mg