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Wood Fired Aubergine, Tomato and Mushroom Spring Bake

aubergine bake 2Our aubergine bake is a super easy dish to cook in your wood fired oven. If you’re a lover of veggies, then this dish is for you! It’s full of mushrooms, tomatoes and fresh basil along with a sprinkling of mozzarella, meaning this bake is tasty and a new favourite of ours here at Stone Bake!

You’ll Need

  • 3 large aubergines, thinly sliced
  • 150g mozzarella
  • 100g parmesan, grated
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g mushrooms, sliced
  • 2 x 400g cans chopped tomatoes
  • 1tbsp tomato paste
  • 1tsp fresh thyme leaves
  • 1tsp fresh rosemary, finely chopped
  • Fresh basil, finely chopped
  • Salt and pepper to season 

Method

Firstly, fire up your wood fired oven to it’s optimum temperature, then allow time for it to cool to 160-180°C.

Next brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.

To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent. Then, add the garlic and mushrooms and fry until the mushrooms are golden brown. Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.

To assemble the bake, layer the grilled aubergine with the sauce and cheese in a high heat oven dish, reserving some of the mozzarella to sprinkle on top of your bake.

Place the dish in your wood fired oven and allow to bake for 10-15 minutes. Once the cheese has fully melted and has turned golden brown in colour, remove from your oven and serve with a crunchy salad! Divine!

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If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.