Spanish

Berenjenas al Horno (Baked Aubergine with Tomato and Cheese)

Name: Berenjenas al Horno (Baked Aubergine with Tomato and Cheese)
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb eggplant, sliced into rounds; 1.5 cups tomato sauce; 1 tsp dried oregano; 3 tbsp olive oil; 1/2 cup grated Parmesan cheese; 1 tsp salt; 1/4 tsp black pepper

Noelia @noelia_vigo

Berenjenas al Horno (Baked Aubergine with Tomato and Cheese) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Easy Heart healthy High fiber Vegetarian Pescatarian Gluten free

Ingredients

Serves

The quantities follow this count.

2 lb eggplant, sliced into rounds
1.5 cups tomato sauce
1 tsp dried oregano
3 tbsp olive oil
1/2 cup grated Parmesan cheese
1 tsp salt
1/4 tsp black pepper

How to cook it

Heat the oven to 400 F. Brush the eggplant slices with the olive oil on both sides and season with the salt and pepper.
Arrange the slices in a single layer on a baking sheet and roast for 20 minutes, until softened and lightly browned, flipping once halfway through.
Spread a little tomato sauce in the bottom of a baking dish, then layer in the roasted eggplant, spooning the remaining tomato sauce and the oregano between the layers.
Scatter the grated cheese over the top and bake for 12 to 15 minutes more, until bubbling and golden; a hot baked aubergine course, unlike the cold charred Escalivada or the stewed Pisto Manchego.

Watch how to cook Berenjenas al Horno (Baked Aubergine with Tomato and Cheese)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Berenjenas al Horno (Baked Aubergine with Tomato and Cheese), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Berenjenas al Horno (Baked Aubergine with Tomato and Cheese) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Berenjenas al Horno (Baked Aubergine with Tomato and Cheese)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 190 kcal
Protein: 6 g
Carbs: 14 g
Fat: 12 g
Fiber: 4 g
Sugar: 6 g
Sodium: 480 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Berenjenas al Horno (Baked Aubergine with Tomato and Cheese) takes about 40 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.