Aubergine and Tomato Bake

Try growing your own garlic – divide a bulb and plant plump individual cloves. They grow like onions but put them in the garden or outside in a pot as they can smell strongly.


  • 2 aubergines, cubed
  • Salt and pepper
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1-2 tbsp oil
  • 2 courgettes, diced
  • 1 (400g/14 oz) can plum tomatoes
  • 1 tsp ground cumin


  • 50 g butter or margarine
  • 100 g plain flour
  • 25 g unroasted sesame seeds
  • Salt and pepper
  • Knobs of butter

Cooking Process

1. Place the aubergine in a coriander, sprinkle with salt and leave to drain for 30 minutes.
2. Rinse, drain and pat dry. Fry the onion and garlic in the oil until soft. Add the aubergine and courgette and fry for a further 5 minutes.
3. Pour in the tomatoes, add the cumin and seasoning and bring to the boil.
4. Rub the fat into the flour until the mixture resembles fine breadcrumbs.
5. Stir in the sesame seeds and seasoning.
6. Pour the vegetable mixture into an ovenproof dish, spread the crumble mixture on top and dot with the butter.
7. Bake in a moderately hot oven for 30 minutes, or until the top is golden.

Aubergine and Tomato Bake

Bon Apetite!

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Aubergine and Tomato Bake