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 mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Italian
Diet: Vegetarian
Keyword: aubergine, basil, beef tomato, mozzarella, olive oil, pesto, pine nuts
Servings: 4 people
Calories: 351.93kcal
- 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
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.
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