Baked Aubergine With Red Pesto And Cheese

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

This baked aubergine (egg plant for my American friends) with red pesto and cheese is one of those perfectly simple recipes that’s packed full of flavour but also quick and cheap to make!

All you need to do is whizz up a simple pesto topping using sun dried tomatoes, olive oil, pine nuts, lime juice and parsley. Spread that over the surface of your baked aubergines, top with cheese, grill and serve with a simple side salad.

I’ve used my low fat red pesto dip here, which is perfect for this recipe as it makes plenty for this meal and for dips as well.

Any of that red pesto you don’t use is easily freezable for your next batch of this recipe.

Of course, you can also use shop bought red pesto too.

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

Aubergines haven’t really featured here yet, except for having been used within my ratatouille recipes.

So I thought it was about time to change that and debut them as a really great versatile vegetable, one that can feature as the main part of your meal and not just used within recipes themselves.

There’s also those nutritional benefits we get from incorporating aubergines into our diets.

They’re an excellent source of dietary fibre and store of vitamins (B1 and B6).

As well as being rich in antioxidants, helping to keep our cells healthy.

So, if you haven’t tried aubergines before, why not give them a go?

Here’s how to get your aubergines perfectly baked for this recipe…….

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

Baked Aubergine With Red Pesto And Cheese – How To Bake Your Aubergine

Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 1

Step One – wash the aubergines and cut them in half length-ways. Score the cut side of the aubergine in a chunky cross cross pattern. Insert the garlic pieces into the slits. Pour tomato passata into a baking dish and then place the aubergine halves in, skin side down, drizzle with olive oil and sprinkle with salt and pepper. Bake until tender, about 40 to 50 minutes.

Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 2

Step Two – place a generous tablespoon of red pesto (from my recipe or shop bought) on top of each aubergine half and spread it around.

Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 3

Step Three – sprinkle some grated cheese on top.

Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 4

Step Four – grill under a medium heated grill for about 5 to 10 minutes until the cheese has melted

Step Five – serve with a simple side salad such as the spinach salad found in my scallops with chilli and lime recipe.

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!
Print
Baked Aubergine With Red Pesto And Cheese
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal.
Course: Dinner
Servings: 4 people
Calories: 390 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 500 g carton tomato passata
  • 2 large aubergines (eggplant), halved lengthwise
  • 2 cloves garlic , peeled & very finely sliced
  • Olive oil
  • Salt and Pepper
  • 4 tbsp red pesto
  • 25 g grated low fat cheese
Instructions
  1. Preheat oven to 200C fan.
  2. Wash the aubergines and cut them in half lengthways.
  3. Score the cut side of the aubergine in a chunky cross cross pattern. and insert the garlic pieces into the slits.
  4. Pour the tomato passata into the base of a baking dish large enough to hold the aubergine halves in a single layer.
  5. Place the aubergine halves into the baking dish, skin side down. Drizzle aubergines with olive oil and sprinkle with salt and pepper.
  6. Bake until tender, about 40 to 50 minutes.
  7. Once baked, remove from the oven and turn on the grill.
  8. Place a tbsp of pesto on top of each aubergine half, sprinkle the grated cheese over and grill under a medium grill for about 5 to 10 minutes until the cheese has melted.
  9. Serve with a spinach salad.

Nutrition Facts
Baked Aubergine With Red Pesto And Cheese
Amount Per Serving
Calories 390 Calories from Fat 241
% Daily Value*
Total Fat 26.8g 41%
Saturated Fat 5.2g 26%
Cholesterol 11.4mg 4%
Sodium 1163.7mg 48%
Total Carbohydrates 34.7g 12%
Dietary Fiber 13.8g 55%
Sugars 18.5g
Protein 10.2g 20%
Vitamin A 19%
Vitamin C 47%
Calcium 21%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

I have to admit folks that aubergines were once completely alien vegetables to me.

To me they were those strange coloured purpley blue shaped vegetables that I had no idea what to do with.

Fortunately whilst I was a student I spent 6 years working in a hotel kitchen and that’s where I learnt how to cook, and how to cook things like this!

Because of that experience I’m lucky enough to know exactly what to do with aubergines. Plus, if you can get them at 70p each too (price in here in the U.K. at the time of writing this) then I think that you’ll agree that this is one amazing budget meal!

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Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

Comments

  1. I love how versatile aubergines are, and this looks like a really amazing way to cook it . Really easy too!
    I am going to really enjoy trying out this recipe.
    Have a great Wednesday!😃

    • neil@neilshealthymeals.com says:

      Thanks Ashika. I thought that Aubergines would be a complete hassle to cook, but honestly this is so easy! 🙂

  2. I love baked or roasted eggplant/aubergine and this sounds TO DIE FOR

    • neil@neilshealthymeals.com says:

      I’m with you! Together we shall feast on roasted eggplant/aubergines until we burst!

      Thanks Susie have a great weekend! 🙂

  3. Dannii @ Hungry Healthy Happy says:

    I am a firm believer that pesto makes everything better. Although aubergines are not my favourite vegetable, adding pesto and cheese to them sounds delicious. Good call!

    • neil@neilshealthymeals.com says:

      Thanks Dannii. 🙂

      To be honest I’m not sure that Aubergines would be my favourite vegetable either, UNLESS they were covered in that red pesto and cheese!

  4. Neil, I haven’t ever had a red pesto before – but seeing the ingredients that go into it has me drooling! Wow – what a flavor packed meal this is – though, am thinking I’d be happy with just a bowl of that red pesto – and can you imagine all the uses for it! Thanks so much for sharing this recipe and inspiration, my friend!

    • neil@neilshealthymeals.com says:

      Thanks Shashi, and yes you would be happy with just a bowl of red pesto!

      I’m often happy just digging into that alone with a spoon. Ha ha! 🙂

  5. These sound amazing, Neil! I have to admit that Laura and I are on a bit of a detox meal plan here as we certainly indulged on our vacation…and this sounds like a super easy and healthy dinner idea! I love the idea of scoring those eggplants and inserting garlic for flavor. I think this one needs to show up here soon! Oh, and that red pesto sounds quite tasty, as well. I’m hungry now!!
    David @ Spiced recently posted…Baked Greek FriesMy Profile

    • neil@neilshealthymeals.com says:

      Hi David, I hope that you and Laura had an amazing vacation!

      Lynne and I had the remains of this recipe last night that I’d frozen after photographing and they actually froze quite and we just reheated them in the oven.

      Hope you get a chance to make these, they’re delicious (as I was reminded last night!) 🙂

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