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Aubergine Bake Recipe

Aubergine Bake


2 aubergines

2 tins chopped tomatoes

1 large onion chopped

3 garlic cloves chopped 

Dash of Lea & Perrins Worcestershire sauce

Big handful of chopped basil (1 tablespoon of dried herbs)

1/2 teaspoon chilli flakes

2 tablespoons Heinz Tomato Ketchup

1 and 1/2 bags mozzarella

Small amount of grated cheddar cheese (for covering) 

  • Serves: 4
  • Cooking Time: 45 minutes


  1. Slice the aubergine thinly and leave on the side
  2. Fry the onions until soft then add the garlic and cook for a couple of minutes
  3. Add the tins of tomatoes/herbs and Heinz Tomato Ketchup and Lea & Perrins Worcestershire sauce
  4. Slice the mozzarella thinly
  5. Cook for 2 minutes
  6. Layer the aubergines in an oven proof dish then layer the tomato and mix over
  7. Add about six slices of mozzarella
  8. Continue layering (about three layers depending on size of dish)
  9. Finish with a layer of mozzarella and grate some cheese on top
  10. Place dish in the oven and cook for about 45 minutes
  11. Serve with green salad and/or french bread!