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Aubergine, Bean and Mozzarella Bake

Another tasty meal for four for under a fiver. Hot and bubbly, this bake is take on a traditional moussaka. It's a great recipe to prep in advance and have ready for the oven.


3 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2x 400g tins chopped tomatoes

1x 400g mixed beans, drained

2x medium to large aubergines

1x 200g packet of mozzarella, drained and torn into pieces

½ tsp of salt (sea salt if possible) and ¼ tsp ground black pepper

300g wholegrain rice


Heat 1 tbsp of oil in a medium saucepan, add the onion and sauté for around 4 minutes until softened. Add the garlic and continue to cook for a further 2 minutes.

Pour in the tomatoes, reduce the heat to low and simmer gently for 20-25 minutes adding the beans for the last 5 minutes.

Meanwhile slice the aubergines lengthways into slices approximately 5mm/¼ inch thick, brush with the remaining oil and season with the salt and pepper on both sides.

Heat the grill to high, place the aubergines on a baking sheet and grill for 3-4 minutes on each side-until golden brown - you may have to do this in batches to prevent the aubergine from steaming! When the slices are nicely golden and cooked through, remove and keep to one side.

Preheat the oven to 200C/400F/Gas 6.

In an ovenproof baking dish (approximately 28 x 22cm/11 x 8 inches or equivalent) spread a spoonful of the tomato and bean sauce on the bottom of the dish and top with a third of the aubergine slices.

Follow with a third of the remaining tomato and bean sauce and top with a third of the mozzarella. Repeat the process for another 2 layers, finishing with tomato sauce and then mozzarella.

Place into the oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden brown on top.

Meanwhile cook the rice according to the instructions on the pack.

Once cooked, remove the bake from the oven and serve with the rice on the side.

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