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Mediterranean-Style Aubergine Traybake
Our favourite Mediterranean flavours come together in this fuss-free traybake.
Ingredients
Ingredients
- olive oil
- dried Italian herbs
- salt + pepper
- chilli flakes
- apple cider vinegar
- aubergine
- yellow peppers, cubed
- red onion, sliced into wedges 2cm (1”) thick
- new potatoes, sliced 0.5cm (0.25”) thick
- garlic cloves, skins on
- cherry tomatoes
- kalamata olives, pitted
- marinated artichokes in oil, drained (or used jarred)
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Prepare the dressing by combining 4 tablespoons of olive oil with the Italian herbs, 0.5 teaspoon of salt, a good pinch of pepper, chilli flakes and apple cider vinegar in a small bowl.
- 3
Slice the aubergine in half lengthways. Make a criss cross pattern on the cut open side with a sharp knife.
- 4
Add the aubergine to a baking tray and generously brush with 2.5 tablespoons of the dressing.
- 5
Place the peppers, onion, potatoes and garlic cloves around the aubergine on the baking tray and toss with 1 more tablespoon of dressing. Bake in the oven for 20 minutes.
- 6
Add the tomatoes, olives and artichokes to the tray, toss with the remaining dressing and bake for another 20 minutes or until the potato is tender and slightly crisp.
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