AUBERGINE BAKE VEGAN RECIPES

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AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE - BBC GOOD FOOD



Aubergine, halloumi & harissa skillet bake - BBC Good Food image

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Provided by Cassie Best

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

2-4 tbsp olive oil, plus a drizzle
1 large aubergine, sliced into rounds about ½cm thick
2 large garlic cloves, crushed
400g can chopped tomatoes
1 tbsp harissa paste
½ tsp caster sugar
225g block halloumi, sliced into 8-9 pieces
pinch of dried mint
flatbreads, rice or couscous, to serve

Steps:

  • Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
  • If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
  • Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

Nutrition Facts : Calories 546 calories, FatContent 39 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 3.5 milligram of sodium

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA ...



Aubergine, tomato & Parmesan bake (Melanzane alla ... image

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Provided by Ursula Ferrigno

Categories     Dinner, Main course, Vegetable

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 8

2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines, cut into long, 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
20g pack basil, leaves torn
1 egg, beaten

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 225 calories, FatContent 17 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.52 milligram of sodium

More about "aubergine bake vegan recipes"

VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 379 calories per serving
    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
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    Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined

    Place mixture in the preheated oven and bake for 15 mins, mixing once during baking

    Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes

    Remove tray bake from the oven and top with olives and basil or coriander before serving

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ONE-TIN ROASTED AUBERGINE AND COURGETTE PASTA BAKE
An easy one-tin pasta bake recipe with roasted aubergine, courgette and creamy Boursin cheese, this makes a great vegetarian comfort food dish. Ready in under an hour, it's perfect for a quick midweek dinner.
From thehappyfoodie.co.uk
Total Time 40 minutes
  • Preheat the oven to 210°C fan/230°C/gas 8.

    Get a large pan of boiling salted water ready.

    Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.

    Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.

    Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.

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SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
Bringing together two big hitters – aubergine and lasagne – this recipe is guaranteed to make you smile. It’s cheesy, oozy and mega delicious, plus it’s really fun to make. First I steam the aubergine, to make it soft, silky and a total pleasure to eat, then I crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Enjoy!
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 463 calories per serving
    1. Place a large shallow casserole pan on a medium heat with 250ml of water.
    2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
    3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
    4. Preheat the oven to 200ºC/400ºF/gas 6.
    5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
    6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
    7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
    8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
    9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.
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AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE - BBC GOOD FOOD
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 546 calories per serving
  • Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.
See details


AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA ...
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From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Vegetable
Cuisine Italian
Calories 225 calories per serving
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
See details


VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 379 calories per serving
    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
See details


BEST AUBERGINE RECIPES - OLIVEMAGAZINE
Make the most of aubergines with our ideas, from pistou-stuffed aubergines to dhansak curry and a hearty moussaka
From olivemagazine.com
See details


EASY MEDITERRANEAN-STYLE VEGAN SAUSAGE TRAY BAKE ...
Beautiful Mediterranean flavours combined into one vegan bake, ideal for a large group or a quick meal for the family. 
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 308 calories per serving
  • Pre-heat your oven to 200°C/fan 180°C/gas mark 6.

    Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined

    Place mixture in the preheated oven and bake for 15 mins, mixing once during baking

    Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes

    Remove tray bake from the oven and top with olives and basil or coriander before serving

See details


ONE-TIN ROASTED AUBERGINE AND COURGETTE PASTA BAKE
An easy one-tin pasta bake recipe with roasted aubergine, courgette and creamy Boursin cheese, this makes a great vegetarian comfort food dish. Ready in under an hour, it's perfect for a quick midweek dinner.
From thehappyfoodie.co.uk
Total Time 40 minutes
  • Preheat the oven to 210°C fan/230°C/gas 8.

    Get a large pan of boiling salted water ready.

    Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.

    Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.

    Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.

See details


SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
Bringing together two big hitters – aubergine and lasagne – this recipe is guaranteed to make you smile. It’s cheesy, oozy and mega delicious, plus it’s really fun to make. First I steam the aubergine, to make it soft, silky and a total pleasure to eat, then I crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Enjoy!
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 463 calories per serving
    1. Place a large shallow casserole pan on a medium heat with 250ml of water.
    2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
    3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
    4. Preheat the oven to 200ºC/400ºF/gas 6.
    5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
    6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
    7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
    8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
    9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.
See details


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