• Vitalija B

Aubergine and Buffala bake

When I am unsure what to make - aubergine is the answer.

This is a simple-easy bake well suited for non-vegetarians as well. This bake can serve as a garnish for a steak, pasta, sometimes, just good on their own. This time I served it with a classic norwegian fløte-gratinerte potet, (cream baked potatos)

1 aubergine

3 tomatoes

2 garlic cloves

1 red onion

2 balls of Buffalo mocarella


Fresh basil

1. I start by slicing my aubergine. Smart to preheat the oven to 200 °C at this step.

2. I heat the frying pan and add the olive oil. Once the frying pan is warm, I add the aubergine slices and fry them a bit - this doesn`t need to be fully fried as they will go in the oven later.

Congratulations, here, the hardest part of the recipe is over :)

3. I layer the fried aubergine slices in a form, which I am going to use in the oven.

4. I squeeze two cloves of garlic, red onion, sprinkle it on top of the aubergine, add salt, pepper.

5. I slice all the tomatoes, layer them on top of aubergine and garlic and red onion.

6. I top all of it with shredding Buffala mocarella - 2 balls.

7. Place all of this in the oven about 200 degrees for 20 mins till the cheese is melted.

8. I top the bake with wallnuts and basil, but this is not absolutely necesarry. Hope you enjoy the bake :)

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