Spiced Aubergine Traybake
By not-recognized
Published on 26 April 2022
Minimal preparation, maximum flavour. What more could you ask for? Our Vegan Traybake ticks all the boxes.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 4 spring onions
- 1 small bunch of dill
- 300 g of free from cheddar style cheese alternative, cubed
- 12 baby aubergines, halved lengthways
- 1 tbsp of za’atar
- 0.5 tbsp of ocado chilli flakes
- 1 small bunch of parsley
- 1 small bunch of mint
- 500 g of cherry tomatoes, stalks left on
- 6 garlic cloves, peeled
- 1 medium of baguette, olive bread works wonderfully
- 1 handful of prosociano for grating, to serve
- 2 preserved lemons, halved
Method
Step 1
Preheat the oven to 180ºC. Roughly chop the spring onions into big chunks and toss, along with the aubergines, whole garlic cloves and cherry tomatoes, in the spices. Cut the lemons in half and add to the tray.Step 2
Tear the bread into good size chunks and tuck into the tray so that everything fits in an even layer snuggly.Step 3
Drizzle over a good glug of olive oil and place in the hot oven for 25 minutes. Check occasionally to ensure the tomatoes don't catch.Step 4
After this time evenly scatter the cubes of vegan cheese, pushing then down slightly.Step 5
Place back in the oven for 10–12 minutes until the cheese is melted and oozy, and the aubergine slices are cooked through.Step 6
Meanwhile, pick the leaves off the mint and parsley and, along with the dill, roughly chop. Garnish once the bake is finished.