Description
Layers of tender eggplant, rich sumac spiced tomato ragu, and melted mozzarella. A simple, delicious vegetarian bake.
Ingredients
Units
Scale
- FOR THE TOMATO RAGÙ
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can crushed tomatoes (14 oz / 400 g)
- 1 tsp dried oregano
- salt
- black pepper
FOR THE AUBERGINE BAKE
- 2 medium aubergines
- 1 cup tomato ragù (from above)
- 1 cup grated mozzarella
- 1 tbsp sumac
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 1 tsp salt (optional)
Instructions
- MAKE THE TOMATO RAGÙ
- Heat olive oil in a saucepan over medium heat.
- Add onion and cook until soft, about 5–7 minutes.
- Add garlic and cook 30 seconds.
- Add crushed tomatoes and oregano; season lightly with salt and pepper.
- Simmer 15–20 minutes until slightly thickened; set aside.
PREPARE AND ASSEMBLE THE BAKE
- Slice aubergines into thin rounds.
- Preheat oven to 375°F (190°C).
- Arrange a single layer of aubergine in a baking dish.
- Spread one-third of the tomato ragù over the aubergine.
- Mix sumac, oregano, pepper, and salt and sprinkle over sauce.
- Scatter half of the mozzarella over the top.
- Repeat layering with aubergine, remaining ragù, spices, and cheese.
BAKE
- Bake uncovered 30–45 minutes until golden and aubergine is tender.
- Rest 5 minutes before serving.
Notes
- Skip added salt if the tomato ragù is already seasoned.
- Slice aubergines thinly for even cooking.
- Let the bake rest briefly before serving for cleaner portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 20