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Tender aubergine slices topped with tomato sauce, cheese and fresh basil. Serve as a vegetarian side dish or pair with a protein-rich salad or other accompaniment to make a more substantial meal.
1.
Preheat your oven to 200°C/180°C fan.
2.
Slice the aubergine into rounds about 1–1.5cm thick.
3.
Arrange the slices on a baking tray. Brush lightly with the olive oil and roast for 20–25 minutes, turning halfway, until beginning to soften and brown.
4.
Meanwhile, mix the passata with the garlic powder and torn basil.
5.
Spoon the tomato mixture over the aubergine slices. Add small spoonfuls of ricotta and sprinkle over the mozzarella.
6.
Return to the oven for 5–8 minutes, until the cheese has melted and the aubergine is tender.
7.
Serve warm.
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Reheat in the oven until piping hot throughout. The aubergine will soften after storage, so it is best freshly cooked.
Tip
Enjoy with a bean salad or a portion of lentils for extra protein and fibre.
Cost-saving tips
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