King Prawn, Aubergine & Mozzarella Bake

One of my favourite veggies is Aubergine and some were on offer from my local supermarket so I had to buy some and decided to use them to make a very simple aubergine and mozzarella bake. It is such a simple vegetarian dish and makes a fantastic variation to lasagne. In this version, I decided to use some king prawns I needed to use up and oh my gooooooodness was it tasty! The great thing about a bake like this is it’s SO easy to make vegan as well – swap the mozzarella for vegan mozzarella and you’re good to go. Serve with crusty bread and enjoy!

king prawn, mozzarella and aubergine bake

king prawn, mozzarella and aubergine bake

Ingredients

  • 4 tbsp olive oil
  • 1 white onion, finely chopped
  • 4 garlic cloves, crushed and seasoned with sea salt
  • 2 x 400g tins chopped tomatoes
  • crushed sea salt and cracked black pepper
  • 2 large aubergines
  • 2 balls of mozzarella, drained and torn
  • 10 king prawns
  • 1 tbsp smoked paprika
  • 1 tbsp arrabiata spices
  • 2 handfuls of flat parsley chopped.

king prawn, mozzarella and aubergine bake

king prawn, mozzarella and aubergine bake

 

Method

  • Preheat your oven to 200C/400F/Gas 6.
  • Heat a saucepan over medium-low heat and add in the olive oil. Leave to heat up before adding in the chopped onion, garlic and pinch of salt and fry until softened.
  • Pour in the tomatoes and mix well, add in a pinch of salt and pepper and your paprika and arriabiata spices and bring to a simmer, mixing well. Reduce the heat and simmer gently for 20 minutes or so.
  • Slice the aubergines length-ways and brush with olive oil and season with salt and pepper on both sides and leave for a few minutes before placing on a hot griddle pan until each side is golden brown. Leave to one side once cooked.
  •  Add in the king prawns and a handful of parsley to your sauce and cook for a further 3 minutes.
  • Add a few spoonfuls of tomato sauce to the bottom of a medium sized ovenproof baking dish and spread evenly. Top with a few aubergine slices until your slices cover the sauce at the bottom.
  • Follow with a few more spoonfuls of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process so you have a few more layers and use the remaining mozzarella on the top and bake for 20 minutes in the oven.
  • Sprinkle with remaining parsley and enjoy!

king prawn, mozzarella and aubergine bake

king prawn, mozzarella and aubergine bake

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