A main course or a side dish, this tasty Chilli Aubergine Mozzarella Bake is a fantastic comfort food recipe. Using our Mellow Yellow Chilli Oil to add a gentle warmth to this dish, we’ve kept it super simple by using a jarred pasta sauce, all you need to do is roast the aubergine in chilli oil, assemble the dish and pop in the oven to melt the cheese.
This recipe uses Mellow Yellow Chilli Oil, with just the right amount of chilli flakes infused into our cold pressed rapeseed oil, this chilli oil is just the thing to pep up pizzas and pasta, spice up a salad or salsa or give gusto to meat and fish. Simply click here to find your nearest stockist.
2 large aubergines, cut into approximately 1cm thick slices
2 tbsp Mellow Yellow Chilli Oil
4 mozzarella balls, sliced into approximately 1cm thick slices
350g tomato pasta sauce (use your favourite jar of tomato sauce)
Preheat oven to 180°C.
Slice your aubergine into 1cm thick slices. Pour your chilli oil into a large roasting dish and add salt and pepper. Coat both sides of each slice of aubergine in the seasoned oil.
Roast for 30 minutes, or until cooked through. Turn halfway through cooking.
Slice your mozzarella balls.
Assemble your Chilli Aubergine Mozzarella Bake in a roasting dish by layering a couple of spoonfuls of tomato sauce, aubergine and mozzarella. Continue building up the dish and finish with mozzarella on top.
Roast in the oven for 30-45 minutes until all the cheese is melted and the top is golden brown and bubbling.