The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sundried Tomato Aubergine Bake with Pesto, Tomato & Rocket Salad
Layers of gooey aubergine join fresh pesto (both gren and red!) and a rich tomato sauce in this hearty bake. Sundried tomato paste adds richness. A ground almond crumb brings a moreish crunch. Rocket and tomato salad on the side for a hit of freshness.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g rocket
- 2 tbsp ground almonds (Nuts)
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 1 tbsp dried oregano
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 80g baby spinach
- 4 garlic clove
- 2 onion
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200g baby tomatoes
- 4 aubergine
Nutritional Information
Calories: 350
Protein: 7.9g
Carbs: 23g
Fat: 25g
Sundried Tomato Aubergine Bake with Pesto, Tomato & Rocket Salad
Layers of gooey aubergine join fresh pesto (both gren and red!) and a rich tomato sauce in this hearty bake. Sundried tomato paste adds richness. A ground almond crumb brings a moreish crunch. Rocket and tomato salad on the side for a hit of freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a sieve, a measuring jug, a medium bowl, a medium saucepan & a medium ovenproof dish
Get the aubergines in the oven
- Thinly slice the aubergines into 1/2cm thick rounds
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, turning halfway
Start the salad
- Meanwhile, halve the tomatoes
- Add the tomatoes, half the green pesto and 1 tbsp oil to the medium bowl, then season with a pinch of salt and pepper. Toss to coat, then set aside
Simmer the sauce
- Finely dice the onions. Finely chop or crush the garlic. Rinse the spinach
- Heat the medium saucepan with 2 tsp oil on medium heat. Once hot, add the onion and garlic and cook for 5 mins, until softened. Season with salt and pepper
- Stir in the passata, sundried tomato paste, oregano and 100ml water. Simmer for 4-5 mins, until thickened. Add the spinach in the final minute and cook until wilted. Season with salt and pepper
Time to layer
- When ready, place one-third of the roasted aubergine in the medium ovenproof dish. Spoon over one-third of the tomato sauce and spread evenly. Repeat two more times to create layers
- Spread the red pesto and remaining green pesto on top, then sprinkle over the ground almonds. Bake for 10-12 mins, until golden and bubbling
Last bits & plate up
- When everything's ready, add the rocket to the tomato bowl and toss to combine
- Serve the aubergine bake onto plates, with the salad alongside
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