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Aubergine Parmigiano

From: Linda McCartney’s Home Cooking, p. 83

An oven-baked aubergine and tomato dish, covered with mozzarella cheese.

This is just one of the recipe that is so great you do not want to stop eating! It combines the flavours of the fried aubergine with a lovely tomato sauce, rounded off by the cheese topping.

Preparing this dish on a cold day in early February, I wanted to make it a little more filling and warming by adding some veggie-mince to the tomato sauce. A great addition!
Leftovers (if there are any!) are a great lunch to take to work the next day. Just as good reheated as straight from the oven.

Gluten-free: Just replace the flour by gluten-free flour, e.g. rice flour.

Vegan: Substitute the mozzarella cheese for some vegan melty cheese.

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Aubergine and Pasta

Linda McCartney’s Home Cooking, p. 84

This oven-bake is a great meal for the whole family on cold autumn days. I recommend using 4 tbsp. tomato paste and 100ml of water in addition to the tinned tomatoes. This will give you more sauce and tomato flavour and the dish will be nice and moist.

Plate with Maccaroni and Aubergine dish
Aubergine and Pasta, Photo by Almut Spaeth

For a gluten-free option, chose gluten-free maccaroni. For a vegan version, try using vegan “cheese” slices instead of the mozzarella and sprinkle some home-made vegan “parmesan” on top. You can find a recipe for vegan “parmesan” here.