Aubergine And Pepper Bake Recipes
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
QUICK MUSHROOMS, AUBERGINES & PEPPERS
Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.
Nutrition Facts : Calories 156 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
AUBERGINE AND PEPPER BAKE
Make and share this Aubergine and Pepper Bake recipe from Food.com.
Provided by cakeinmyface
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- brush the aubergine with a little oil and bake in oven at gas mark 4 for 8- 10 minutes.
- cook the onion, peppers and garlic with 3 tablespoons water for 3 minutes, drain off the liquid, leaving the vegetables in the pan and stir in the remaining oil and tomatoes, simmer uncovered for 5 minutes
- layer the pepper mixture and aubergine slices in an ovenproof dish finishing with a layer of aubergine.
- sprinkle on the breadcrumbs and grated chedder and bake for 25 minutes.
Nutrition Facts : Calories 298, Fat 16.3, SaturatedFat 4.7, Cholesterol 14.9, Sodium 192.8, Carbohydrate 33, Fiber 11.4, Sugar 12, Protein 9.4
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