Aubergine Vegetable Bake Recipe for Easy Healthy Meals

If you’re looking for a hearty, flavorful dish that showcases the humble aubergine in all its glory, this aubergine vegetable bake recipe is an absolute winner. Perfect for cozy family dinners or meal prepping for the week ahead, this bake combines tender layers of aubergine with fresh vegetables, aromatic herbs, and a rich tomato sauce.

The dish is comforting yet packed with nutrients, making it an excellent choice for vegetarians and anyone wanting to enjoy a wholesome, plant-based meal. Plus, it’s incredibly versatile – you can easily adjust the vegetables or spices to suit your taste.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and rewarding, delivering layers of flavor with every bite.

Beyond its deliciousness, this aubergine bake is a fantastic way to add more vegetables to your diet without sacrificing taste or texture. It pairs beautifully with crusty bread or a fresh salad and can be served as a main or a side dish.

Dive in and enjoy a warm, satisfying meal that feels like a hug on a plate!

Why You’ll Love This Recipe

This aubergine vegetable bake is a crowd-pleaser for many reasons. First, it’s incredibly easy to prepare and requires just one baking dish, making cleanup a breeze.

The layers of aubergine and mixed vegetables soak up a delicious tomato-herb sauce, resulting in a rich, hearty meal that’s both comforting and healthy.

It’s also highly adaptable: whether you want to keep it vegan, add some cheese, or throw in extra veggies, this recipe welcomes your creativity. The aubergine becomes silky-soft and slightly caramelized, providing a perfect base for the bold flavors of garlic, herbs, and spices.

Plus, it’s freezer-friendly, so you can enjoy it anytime you want without hassle.

Finally, it’s a great way to impress guests or enjoy a wholesome weeknight dinner that’s wholesome and satisfying. For more tasty vegetarian ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 2 medium aubergines (eggplants), sliced into 1/2 inch rounds
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium zucchini, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 400g canned chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• Salt and black pepper, to taste
• Fresh basil leaves for garnish (optional)
• 100g vegan cheese or shredded mozzarella (optional)

Equipment

• Large baking dish (approximately 9×13 inches or similar)
• Frying pan or skillet
• Sharp knife and chopping board
• Mixing bowls
• Spoon or spatula for stirring
• Measuring spoons
• Aluminum foil (optional, for covering)

Instructions

1. Prepare the aubergines: Preheat your oven to 190°C (375°F). Lay the aubergine slices on a baking sheet, brush both sides with 1 tablespoon of olive oil, and season with a pinch of salt. Roast for 15-20 minutes until soft and lightly golden, flipping halfway through.
2. Sauté the vegetables: While the aubergines roast, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions and garlic, cooking until translucent and fragrant (about 3-4 minutes).
3. Add the peppers and zucchini: Stir in the chopped red and yellow bell peppers and zucchini slices. Cook for another 5-6 minutes, until slightly softened.
4. Make the tomato sauce: Add the canned tomatoes, tomato paste, dried oregano, basil, smoked paprika, salt, and pepper to the pan. Stir well, reduce heat to low, and simmer for 10 minutes, allowing the flavors to meld.
5. Layer the bake: In your baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a layer of aubergine slices over the sauce, then spoon over some of the vegetable mixture. Repeat layering until all ingredients are used, finishing with a layer of sauce on top.
6. Add cheese (optional): Sprinkle your vegan or regular cheese over the top layer for a deliciously melty crust.
7. Bake the dish: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbling.
8. Rest and serve: Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves for a burst of color and flavor.

Tips & Variations

For a smokier flavor, try adding a dash of smoked paprika or chipotle powder to the tomato sauce. You can also incorporate other vegetables like mushrooms, spinach, or carrots to bulk up the bake.

If you prefer a cheesier texture without dairy, opt for a homemade vegan cheese sauce such as our Cauliflower Vegan Cheese Sauce Recipe for Easy Dips. It’s creamy and pairs beautifully with aubergine.

To reduce prep time, you can skip roasting the aubergines and slice them thinner, but roasting intensifies their flavor and prevents sogginess. For a gluten-free option, ensure any store-bought tomato paste or spices are certified gluten-free.

Leftovers reheat well and even taste better the next day as the flavors deepen. Freeze portions for up to 3 months for easy future meals.

Nutrition Facts

Serving Suggestions

This aubergine vegetable bake makes a perfect main dish when paired with a fresh green salad or crusty bread to soak up the sauce. For a heartier meal, serve alongside cooked quinoa, couscous, or your favorite grain – check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

For a lighter side, steamed green beans or roasted asparagus complement the rich flavors well. You can also enjoy this bake cold or at room temperature, making it a great option for picnics or packed lunches.

Conclusion

This aubergine vegetable bake is a delicious and nutritious way to enjoy a satisfying plant-based meal. With its layered textures, robust tomato sauce, and tender roasted aubergines, it offers a comforting dish perfect for any occasion.

The recipe’s flexibility allows you to customize the vegetables and spices to match your preferences, making it a versatile staple in your cooking repertoire.

Whether you’re cooking for family, friends, or just yourself, this bake is sure to become a regular favorite. Don’t forget to explore more vegetarian delights to complement this dish, like our Best Vegetarian Recipes No Dairy for Delicious Meals or spice up your cooking with our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy cooking and savor every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Aubergine Vegetable Bake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful bake featuring layers of aubergine and mixed vegetables with a savory tomato sauce. Perfect as a main or side dish for any meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 large aubergines, sliced into 1cm rounds”, “2 tablespoons olive oil”, “1 onion, finely chopped”, “3 garlic cloves, minced”, “1 red bell pepper, diced”, “1 zucchini, sliced”, “400g canned chopped tomatoes”, “1 teaspoon dried oregano”, “1 teaspoon dried basil”, “100g grated mozzarella cheese”, “Salt and pepper to taste”, “Fresh parsley for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 190\u00b0C (375\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Brush aubergine slices with olive oil and roast for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “In a pan, saut\u00e9 onion and garlic until softened.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and zucchini, cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chopped tomatoes, oregano, basil, salt, and pepper; simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Layer half the aubergines in a baking dish, top with half the vegetable sauce.”}, {“@type”: “HowToStep”, “text”: “Repeat layers and sprinkle mozzarella on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 25 minutes until cheese is golden and bubbly.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “8 g”, “fatContent”: “12 g”, “carbohydrateContent”: “20 g”}}