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Golden Aubergine Bake with Tomato

This aubergine bake proves that a handful of everyday ingredients can create something genuinely inviting. The tender aubergine forms the heart of the dish while the tomato adds freshness and gentle acidity. Garlic and fresh herbs bring an aromatic layer that makes the kitchen smell wonderfully welcoming as the bake cooks. The seasoned eggs bind everything together without hiding the vegetables beneath a heavy batter. A small amount of flour gives the mixture enough structure to hold its shape once sliced. Then comes the finishing touch that makes this dish especially tempting: a generous layer of melted cheese turning golden under the heat of the oven.
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Ingredients

  • 1 medium aubergine
  • 4 eggs
  • 1 tomato
  • 2 garlic cloves
  • 15 g fresh herbs
  • 3 tablespoons wheat flour
  • Salt, to taste
  • Paprika and spices, to taste
  • 100 g grated cheese

Instructions
 

  • Prepare the aubergine.Peel the aubergine if desired, cut it into small cubes and place it in a mixing bowl.
  • Season the eggs.Whisk the four eggs with salt, paprika and spices until evenly combined.
  • Combine the aubergine and eggs.Pour the seasoned egg mixture over the aubergine and mix thoroughly.
  • Add the tomato.Cut the tomato into small cubes and fold it into the aubergine mixture.
  • Add the aromatics.Finely chop the garlic and fresh herbs, then mix them into the vegetables.
  • Add the flour.Add three tablespoons of wheat flour and mix until it is evenly incorporated.
  • Fill the baking dish.Transfer the mixture to a baking dish and spread it into an even layer.
  •  Bake the base.Bake at 180°C for approximately 30 minutes, until the egg mixture is set and the aubergine is tender.
  • Add the cheese.Sprinkle 100 g of grated cheese over the hot bake and return it to the oven for approximately 5 minutes.
  • Rest and serve.Allow the bake to stabilise briefly, cut it into portions and serve hot.

Notes

Imagine cutting into a warm aubergine bake and hearing the faintest crackle of a golden cheese crust before your knife reaches the tender, savoury centre. Beneath that beautifully browned topping lies a soft mixture of aubergine, juicy tomato, fragrant garlic and fresh herbs held together by a delicate seasoned egg batter. This is not a heavy, flour-dominated casserole, but a vegetable-led dish where every ingredient has a clear role. The aubergine becomes wonderfully tender during baking while retaining enough substance to make each portion satisfying. Tomato adds moisture and gentle acidity, creating a natural contrast with the richness of the cheese. Garlic and fresh herbs bring an aromatic freshness that becomes even more inviting as the dish bakes. The eggs provide structure, turning the vegetables into a sliceable bake without requiring complicated preparation. A modest amount of flour helps the mixture hold together while keeping the texture pleasantly soft.

Nutrition

Serving: 165gCalories: 220kcalCarbohydrates: 14.2gProtein: 15.4gFat: 11.5gSaturated Fat: 5.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 3.3gTrans Fat: 0.1gCholesterol: 192mgSodium: 230mgPotassium: 430mgFiber: 3.7gSugar: 4.3gVitamin A: 760IUVitamin C: 7.8mgCalcium: 190mgIron: 1.8mg