If you’re on the lookout for delicious, healthy, and utterly satisfying meals, you can’t go wrong with BBC vegetarian recipes featuring aubergine (known as eggplant in some parts of the world). Aubergines are the unsung heroes of vegetarian cooking—meaty, rich, and supremely versatile.
Whether you’re a seasoned vegetarian or simply trying to eat more plant-based meals, aubergine can add depth and comfort to your repertoire. From silky curries to crispy bakes, it’s the star of many beloved BBC vegetarian recipes.
Today, I’m sharing my favorite take on a classic: Baked Aubergine with Tomato & Mozzarella. Inspired by the best of BBC’s vegetarian offerings, this dish combines Mediterranean flavors with a modern, healthy twist.
It’s easy enough for a weeknight dinner yet impressive enough for guests. Read on for the full recipe, expert tips, and creative variations!
Why You’ll Love This Recipe
- Hearty & Satisfying: The aubergine’s meaty texture makes it a perfect main for vegetarians and anyone craving a filling meal.
- Simple Ingredients: You won’t need anything fancy—just fresh produce and pantry basics.
- Healthy & Nutritious: Aubergine is low in calories but rich in fiber, antioxidants, and vitamins.
- Customizable: Adapt the recipe with your favorite cheeses, herbs, or even vegan alternatives.
- Easy Prep: Minimal hands-on time means you can relax while the oven does the work.
- Family-Friendly: Mild flavors appeal to adults and kids alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Aubergines (eggplants) | 2 medium, cut into 1cm slices |
| Olive oil | 3 tablespoons |
| Onion | 1 large, finely chopped |
| Garlic cloves | 3, minced |
| Chopped tomatoes | 2 x 400g cans (or 800g fresh, chopped) |
| Tomato puree | 2 tablespoons |
| Dried oregano | 2 teaspoons |
| Basil leaves | Small handful, fresh (or 1 tsp dried) |
| Mozzarella | 2 balls (about 250g), drained and sliced |
| Parmesan (or vegetarian hard cheese) | 50g, grated |
| Salt & black pepper | To taste |
| Bread crumbs | 1/4 cup (optional, for extra crunch) |
Equipment
- Baking tray
- Large frying pan or skillet
- Sharp knife and chopping board
- Ovenproof dish (about 2-2.5 liters)
- Wooden spoon or spatula
- Colander or kitchen towel (for draining aubergines)
- Measuring cups and spoons
- Grater
Instructions
-
Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
Prepare a large baking tray by lining it with parchment or brushing lightly with oil.
-
Prepare the aubergines:
Slice the aubergines into 1cm rounds. Lay them out on a clean kitchen towel or in a colander and sprinkle with salt.
Let them sit for 20-30 minutes to draw out excess moisture and bitterness. Pat dry with another towel.
-
Roast the aubergine slices:
Brush both sides of each slice with olive oil and arrange them in a single layer on the baking tray. Roast for 20-25 minutes, flipping halfway, until golden and tender.
-
Make the tomato sauce:
While the aubergines roast, heat 1 tablespoon olive oil in a large pan. Add the chopped onion and cook for 5 minutes until soft.
Stir in the garlic and cook for 1 minute more.
-
Add tomatoes & herbs:
Pour in the chopped tomatoes and tomato puree, then add the oregano, most of the basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until thickened.
Taste and adjust seasoning.
-
Assemble the bake:
Spread a thin layer of tomato sauce on the bottom of your ovenproof dish. Add a layer of roasted aubergine.
Top with some mozzarella slices and a sprinkle of parmesan. Repeat layers until all ingredients are used, finishing with sauce, mozzarella, and parmesan.
Sprinkle with bread crumbs if using.
-
Bake:
Bake in the oven for 25-30 minutes until bubbling and golden on top. Let it rest for 10 minutes before serving.
-
Garnish and serve:
Scatter over the remaining basil. Serve warm, perhaps with a crisp salad or crusty bread.
Tips & Variations
-
TIP: Salting and draining your aubergine slices ensures they roast up beautifully and never turn soggy.
- Make it vegan: Swap mozzarella and parmesan for plant-based cheeses or a sprinkling of nutritional yeast.
- Add protein: Layer in cooked lentils or chickpeas for extra heartiness.
- Spice it up: Add a pinch of chili flakes to the tomato sauce for a gentle kick.
- Herb it up: Try thyme, marjoram, or rosemary for a flavor twist.
- Gluten-free: Omit breadcrumbs or use gluten-free options.
- More veggies: Add slices of courgette, bell pepper, or spinach between layers for extra nutrition.
Nutrition Facts
| Nutrient | Per Serving (1/4 dish) |
|---|---|
| Calories | 290 kcal |
| Protein | 13g |
| Fat | 17g |
| Saturated Fat | 6g |
| Carbohydrates | 21g |
| Fiber | 8g |
| Sugar | 11g |
| Sodium | 600mg |
Nutrition values are estimates and will vary depending on brands and exact ingredients used.
Serving Suggestions
- Serve with a crisp green salad and a simple vinaigrette.
- Pair with Green Chile Cheese Bread for a comforting, hearty meal.
- Enjoy as a main with a side of brown rice or quinoa for extra protein.
- Pack leftovers for lunch—they’re delicious hot or cold.
- For a special occasion, serve alongside chilled white wine and finish the meal with a sweet treat like Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce.
Conclusion
Baked aubergine with tomato and mozzarella is a shining example of why BBC vegetarian recipes featuring aubergine are so beloved. The tender, golden aubergine layers soak up the rich tomato sauce, while creamy mozzarella and savory parmesan create that irresistible melted topping.
This dish is proof that vegetarian food can be deeply satisfying, flavorful, and beautiful to serve. Plus, it’s endlessly adaptable to your preferences—make it spicy, vegan, or pack in extra veggies as you wish.
I hope this recipe inspires you to make aubergine a regular star in your kitchen. If you loved this, be sure to check out my Goat’s Milk Yogurt Recipe for a homemade dairy treat or explore my Kosher Vegetarian Recipes for more plant-based inspiration.
Bon appétit!
📖 Recipe Card: BBC Vegetarian Aubergine Curry
Description: A fragrant and hearty aubergine curry, perfect for a vegetarian dinner. Packed with spices and tender aubergine, it pairs well with rice or naan.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 medium aubergines, cut into 2cm cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 400g can chopped tomatoes
- 200ml vegetable stock
- 1 tsp ground cumin
- 1/2 tsp chili flakes
- 100g baby spinach
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and cook for 5 minutes until soft.
- Stir in the garlic and ginger, cooking for 1 minute.
- Add the curry powder, cumin, and chili flakes; cook for 1 minute.
- Add the aubergine cubes and stir to coat with spices.
- Pour in the chopped tomatoes and vegetable stock.
- Season with salt and pepper.
- Simmer for 25 minutes until aubergine is tender.
- Stir in the spinach and cook until wilted.
- Serve hot with rice or naan.
Nutrition: Calories: 185 kcal | Protein: 4 g | Fat: 8 g | Carbs: 25 g
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