Aubergine And Tomato Bake
Aubergines are fast becoming one of my favourite ingredients and I am now actively seeking out recipes for this versatile purple fruit. Yes, as I’ve discovered, it is actually a berry! You learn something new every day. I can use it sliced for the base of a sumptuous moussaka or the layers of my recently shared recipe for Aubergine Parmigiana and now in chunks for this veggie bake from Good Housekeeping; which, I suppose, could easily be vegan if you substitute the cheese for vegan cheese. With minimal ingredients and prep time it is so easy to rustle up this tasty meal.
Maybe the next time I make it I might vary the basic recipe by adding mushrooms, or chorizo to spice it up a little.
Ingredients
- 1 large aubergine, cubed
- 1 large onion, finely chopped
- 1 tin chopped tomatoes
- 75g quinoa
- 1 heaped tsp Lazy garlic
- ½ tbs tomato purée
- 50g Parmesan, grated
- 150 mls boiling water
- 2 tbs olive oil
Method
- Heat 1 tbs olive oil in a saucepan and sauté the onions until soft.
- Add the garlic and continue to cook until fragrant, about 2 minutes.
- Add the tomatoes, tomato purée, quinoa and water. Bring to a simmer and cook for 20 minutes until quinoa is soft.
- Meanwhile add the remaining oil to a frying pan and cook the aubergine until softened.
- Once everything is cooked through pour the tomato and quinoa mix into an ovenproof dish, top with the aubergine and finish with a scattering of Parmesan.
- Place in and air fryer set at 200C for 5-6 minutes until the Parmesan is bubbling and golden.
- Serve whilst piping hot.