Baked Aubergine and Mozzarella
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-6
Feel free to use store bought tomato ragu. Sumac is tangy arabic spice used frequently in kebabs/ shawarma or meat based dishes. Omit if you don't have, it will not affect the casserole much but the flavours are outstanding with it.
  • 2 medium sized aubergine
  • 1 cup Tomato Ragu
  • 1 cup grated mozarella
  • 1 tbsp sumac
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp italian seasoning or oregano
  1. Slice the aubergine into thin circles.
  2. Preheat the oven to 190C. (375F)
  3. Layer the aubergine circles ( as 1 layer ) on the bottom of big casserole.
  4. Divide the tomato ragu into 3 portion, and spread ⅓ cup on top of aubergine.
  5. Mix all the spices ( sumac, black pepper, salt and oregano) and sprinkle on top of tomato sauce.
  6. If the tomato sauce is already salted, omit the salt.
  7. Sprinkle half of the cheese and repeat layer with aubergine, then tomato sauce, spices and cheese again.
  8. Ensure the top is top layer ends with cheese.
  9. Sprinkle the spices and bake for 30-45 mins until golden.
  10. Serve warm with bread, rice, potatoes or as main course.
Recipe by Honest Cooking at