Tomato and Mozzarella Baked Aubergine

@blckpepper by Ula.S

3 tablespoons olive oil

2 aubergines, cut in half lengthways

1 onion, chopped

1 garlic clove, crushed

250g can chopped tomatoes

1 tablespoon tomato puree

300g mozzarella cheese, cut into thin slices

½ teaspoon chilli flakes

Salt and pepper

Basil, to garnish


Preheat the oven to 200C/Gas Mark 6.

Coat the aubergines with the oil and lightly season with chilli flakes,salt and pepper then, arrange on a baking sheet and place in the oven for 20 minutes.

Heat oil in a pan and sauté the onion and garlic until soft and translucent.Lightly season with salt and pepper.

Stir in the tomatoes and puree and simmer over a low heat for 5 minutes until the sauce thickens.

Remove the aubergines from the oven and slather the sauce over each aubergine half and top with 2 slices of mozzarella and sprinkle with chilli flakes.

Return to the oven for 4-5 minutes to melt the cheese.

@blckpepper by Ula.S
@blckpepper by Ula.S

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