Aubergine Bake with Tomato, Parmesan and Basil

Name: Aubergine Bake with Tomato, Parmesan and Basil
Yield: Serves 6–8
Cuisine: Libyan
Ingredients: pinch cinnamon; 2 ml cumin; 1 handful basil leaves; 820 g tinned chopped tomatoes; 2 cloves garlic, crushed; 70 g tomato paste; 2 onions, diced; pinch of salt and freshly ground black pepper to taste; extra virgin olive oil for brushing; 80 g parmesan, grated; 1 cup water; 1 tsp paprika; 2 tbsp vegetable oil; 200 g mozzarella, grated; 2 tsp sugar; 5–6 medium aubergines, cut into wedges

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sababa

By Tal Smith

Published 2014

About

This is similar to aubergine parmigiana but with a Libyan-Italian influence from our dad’s side of the family.

Ingredients

5–6 medium aubergines, cut into wedges
extra virgin olive oil for brushing
pinch of salt and freshly ground black pepper to taste<

Africa
Europe
Italy
Libya
Main course
Mediterranean
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C.

Cut the aubergines into medium-thickness wedges. Sprinkle salt over the aubergine wedges and after 10 minutes, wash and dry them. Put the wedges flat down onto the baking tray. Brush each wedge with olive oil and sprinkle with salt and freshly ground