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Health And Fiber Rich Aubergine Bake

Ingredients
  Aubergines 1 1⁄4 Pound, destalked, 3/4 inch pieces
  Onions 1 Pound, thick slices
  Oil 9 Ounce
  Salt 2 Teaspoon
  Cayenne pepper 1 Teaspoon
  Tomato paste 1 Tablespoon
  Chickpeas 15 Ounce, drained (1 Can)
  Ripe tomatoes 2 Pound
Directions

GETTING READY
1) Preheat the oven to 400F.

MAKING
2) In a frying pan, heat half the amount of oil. Saute the aubergine slices till they brown well on both sides.
3) In a large, shallow ovenproof dish, arrange the aubergines.
4) Add more oil into the pan. Saute the onion slices till they soften. Add onto the aubergines.
5) Pour the leftover oil along with the cooking oil over the aubergines and onions.
6) In a bowl, mix salt, cayenne pepper, tomato paste, 3/4 pint water. Pour over the aubergine mixture.
7) Scatter the drained chickpeas on top. Cover with a foil.
8) Place the dish in the centre rack of the oven. Bake for 20 minutes.
9) Take the dish out of the oven and arrange deskinned and quartered tomatoes around the bake. Cover and bake for another 25 minutes.
10) Once baked, remove from oven and let cool completely.

SERVING
11) Serve pita or French Bread on the side along with yoghurt salad on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
55 Minutes
Servings: 
6

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