Baked Aubergine with Tomato and Manchego
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Ingredients
- 2 aubergines, cut into chunks
- 3 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 100 g manchego cheese, grated
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 8.8 g
- Carbohydrate
- 9.8 g
- of which sugars
- 7.5 g
- Fat
- 18.6 g
- of which saturates
- 6.5 g
- Fibre
- 5.3 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat half the olive oil in a pan and fry the onion and garlic for 5 minutes.
- 2
Add the tomatoes and simmer for 10 minutes until thickened.
- 3
Toss the aubergine chunks with the remaining olive oil and spread in a baking dish, then pour over the tomato sauce.
- 4
Cover with foil and bake for 25 minutes until the aubergine is tender.
- 5
Uncover, scatter with the manchego and bake for a further 10 minutes until melted and golden.
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