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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Cube 1 aubergine and heat a pan over medium-high heat. Add a generous amount of olive oil and add the aubergine. You want enough oil to get a good colour and for it to be tasty but not so it’s waterlogged.
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For
6
M
I
1
Aubergine
1
Red onion
2
Garlic cloves
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Tomatoes: You could substitute the fresh cherry tomatoes for more tinned tomatoes in this recipe. I think the cherry tomatoes add a nice texture and sweetness but it would work and still taste good without.
Mozzarella: you could swap the mixture of Parmesan and mozzarella for another melty cheese with a stronger flavour. Try cheddar, gruyere, taleggio.
Using ricotta as well as cream: The double cream loosens the ricotta but also stops it from going grainy in the oven which can sometimes happen. So make sure to use both so it’s nice and smooth.
Make it spicy: If you like a bit of heat, add a tsp of chilli flakes alongside the garlic.
If you want to halve the recipe: halve everything and continue, just use a smaller dish.
What to do with leftovers: Any leftovers can be stored in an airtight container in the fridge for 4 days. I like to reheat in blasts in the microwave until piping hot.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Cube 1 aubergine and heat a pan over medium-high heat. Add a generous amount of olive oil and add the aubergine. You want enough oil to get a good colour and for it to be tasty but not so it’s waterlogged.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
1
Aubergine
1
Red onion
2
Garlic cloves
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tomatoes: You could substitute the fresh cherry tomatoes for more tinned tomatoes in this recipe. I think the cherry tomatoes add a nice texture and sweetness but it would work and still taste good without.
Mozzarella: you could swap the mixture of Parmesan and mozzarella for another melty cheese with a stronger flavour. Try cheddar, gruyere, taleggio.
Using ricotta as well as cream: The double cream loosens the ricotta but also stops it from going grainy in the oven which can sometimes happen. So make sure to use both so it’s nice and smooth.
Make it spicy: If you like a bit of heat, add a tsp of chilli flakes alongside the garlic.
If you want to halve the recipe: halve everything and continue, just use a smaller dish.
What to do with leftovers: Any leftovers can be stored in an airtight container in the fridge for 4 days. I like to reheat in blasts in the microwave until piping hot.
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Made it?
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