Aubergine and Tomato Bake with Scrambled Eggs and Bacon
You can break this dish up into its single components or serve it as we have done here, as a delicious combination.
YOU WILL NEED
- 2 medium aubergines
- Ina Paarman’s Seasoned Sea Salt
- olive oil
- 200 g rosa or cherry tomatoes, cut in half
- Ina Paarman’s Chilli & Garlic Seasoning
- Ina Paarman’s Roasted Red Pepper Pesto or Sun-dried Tomato Pesto
- fresh herbs to garnish
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Cut the aubergines into rounds, about 1 cm thick. Arrange aubergine slices on an oiled baking sheet. Season the slices very lightly on one side only, with Seasoned Sea Salt and then drizzle generously with olive oil. Bake for 30 minutes until nicely browned (no need to turn). At the same time bake the tomatoes in the same pan.
Season tomatoes with Chilli & Garlic Seasoning, drizzle with olive oil. Arrange the cooked aubergine in ovenproof serving dishes or dish. Spread the aubergine slices with the Pesto of your choice. Top with tomatoes.
Reheat in the oven for 5 minutes before serving. Top with scrambled eggs and bacon.