Aubergine instead of pasta layers, with a feta and parmesan light coating together with spinach, tomatoes, zucchini, carrots, and onion. A perfect oven baked vegetarian dish, that took no time at all to prepare – and only 20 minutes in the oven. Dinner done, and enough to freeze for several more during the cold winter months. Try it, eat it, freeze it! Let us know what you think 🙂 

Aubergine Recipe: Autumn Vegetable Harvest

Aubergine Autumn Harvest ready to cook. Recipe on thegoodista.com. Photo of aubergine, tomatoes and chilli. The last harvest of autumn vegetables inspired me to think in terms of a dish that could be frozen for the mid-week dinners in the cold months to come. I love picking vegetables, and making dishes to freeze. Taking them out mid winter brings back the sun and lazy hot summer afternoons in the italian countryside. 

This aubergine recipe does the same for me. I played around with a name for it. It’s not a Lasagna – as my dish has no meat, nor bĂ©chamel sauce. Nor is it Moussaka – as this recipe has no potatoes – or ‘Melanzane alla Parmigiana‘ for that matter – again no bĂ©chamel or mozzarella in my take on this. This recipe draws inspiration from them all, but Aubergiana, Aubersagne and Auberssaka sounded too contrived so I stuck with ‘good-old’ Aubergine Oven Bake Recipe:) Enjoy It!

Aubergine Oven Bake: Vegetarian Health Kicker
Serves 6
Aubergine in layers, with spinach, carrots, onion, tomatoes and zucchini in between - and a light sprinkle of feta and parmesan. Perfect for preparing ahead and freezing.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
198 calories
24 g
21 g
8 g
11 g
4 g
459 g
435 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
459g
Servings
6
Amount Per Serving
Calories 198
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 21mg
7%
Sodium 435mg
18%
Total Carbohydrates 24g
8%
Dietary Fiber 11g
42%
Sugars 11g
Protein 11g
Vitamin A
231%
Vitamin C
97%
Calcium
31%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Aubergine
  2. 1 Zucchini
  3. 2 small Carrots
  4. 2 Onions
  5. 500 g Spinach (fresh)
  6. 3-4 Tomatoes
  7. 2 Garlic Cloves crushed
  8. 1 Chilli (optional)
  9. 100 g Feta Cheese
  10. 50 g Parmesan Cheese (Real Parmeggiano is best!)
  11. 2 TSP of Olive oil
  12. Thyme, Salt and Peppar to taste
Preparation
  1. Set Oven to 220 degrees Celsius.
  2. Take out an oven proof dish and swipe it with 1 Table spoon of Olive oil (even less as long as all sides, and bottom gets coated)
  3. Slice the Aubergines length wise, and place them on a plate and sprinkle salt on top so liquid seeps out.
  4. Chop Onions, Carrots, Zucchini and Tomatoes and place them in a bowl with 1 Table spoon of Olive oil, Thyme, Salt, Pepper, Crushed Garlic and Chilli.
  5. Toss the Vegetables in the bowl so they all get coated with Olive Oil etc.
Build your Dish
  1. Place 1 layer of Aubergine in an oven proof dish, and add a thin layer of fresh Spinach. The next layer will be 1/3 of the other vegetables.
  2. Sprinkle a 1/3 of your grated or crumbled feta to coat.
  3. Continue building your layers until you remain with a top layer of Aubergine - and now add the last of your Feta and Parmeggiano Cheese (only use Parmesan on the very top of dish).
Oven Trip and Serve
  1. Place your dish in the preheated oven and wait for 20 minutes - until golden and 'bubbly'.
  2. Serve desired portions on top of rocket or other green leafed salad.
  3. Enjoy!
Notes
  1. Top Tip: Freeze easy dish - make ahead and warm up for mid-week dinners 🙂
beta
calories
198
fat
8g
protein
11g
carbs
24g
more
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