Chilli Aubergine Mozzarella Bake
4
1 hour 15 minutes
Whether served as a main course or a hearty side, this Chilli Aubergine Mozzarella Bake is the ultimate easy comfort food. Roasting the aubergine in our Mellow Yellow Chilli Oil adds a gentle, warming heat that pairs beautifully with the rich tomato sauce and melted mozzarella.
To keep things simple, we use a jarred pasta sauce, making this a fuss‑free oven‑bake recipe perfect for busy weeknights. Just roast the aubergine, layer it up, and pop it in the oven for a bubbling, cheesy, flavour‑packed dish everyone will love.
Method
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1
Preheat oven to 180°C.
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2
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.
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3
Roast for 30 minutes, or until cooked through. Turn halfway through cooking.
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4
Slice your mozzarella balls.
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5
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.
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6
Roast in the oven for 30-45 minutes until all the cheese is melted and the top is golden brown and bubbling.
Ingredients
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2 large aubergines, cut into approximately 1cm thick slices
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2 tbsp Mellow Yellow Chilli Oil
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Salt & pepper
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4 mozzarella balls, sliced into approximately 1cm thick slices
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350g tomato pasta sauce (use your favourite jar of tomato sauce)
