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  • Spiced Aubergine Traybake
Spiced Aubergine Traybake

Spiced Aubergine Traybake

    4 serving

Prep time:

Cook time:

Serves: 4

Minimal preparation, maximum flavour. What more could you ask for? Our Vegan Traybake ticks all the boxes.
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  • 12 baby aubergines, halved lengthways
  • 4 spring onions
  • 1 tbsp za’atar
  • ½ tbsp Ocado chilli flakes
  • 2 preserved lemons, halved
  • 1 small bunch parsley
  • 1 small bunch mint
  • 1 small bunch dill
  • 300g Free From Cheddar Style Cheese Alternative, cubed
  • 500g cherry tomatoes, stalks left on
  • 6 garlic cloves, peeled
  • 1 medium baguette, olive bread works wonderfully
  • 1 handful prosociano for grating, to serve


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.

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