Spaghetti cake
Spaghetti cake
Ingredients
For the cake
- 1 large aubergine (350g)
- 300g dried wholewheat spaghetti
- olive oil
For the sauce
- 1 red onion
- 2 cloves of garlic
- 1 red chilli
- 1 x 400g tin of plum tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 200g cherry tomatoes
- 100g mozzarella cheese
- a small bunch of basil
Instructions
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Slice the aubergine lengthways into 5mm thick slices.
- 3
Cook the spaghetti according to the packet instructions, then drain and cool.
- 4
Lightly grease a 23cm springform cake tin.
- 5
Arrange a layer of aubergine slices in the base of the tin, overlapping slightly.
- 6
Top with a layer of spaghetti, pressing down firmly.
- 7
Repeat the layers until all the aubergine and spaghetti are used, finishing with a layer of aubergine.
- 8
Drizzle generously with olive oil and bake for 45 minutes, or until golden and crispy.
45 min - 9
While the cake is baking, make the sauce.
- 10
Finely chop the onion, garlic and chilli.
- 11
Heat a splash of olive oil in a saucepan over a medium heat.
- 12
Add the onion, garlic and chilli and cook for 5 minutes, or until softened.
5 min - 13
Add the plum tomatoes, tomato purée and oregano.
- 14
Bring to a simmer and cook for 15 minutes, stirring occasionally.
15 min - 15
Halve the cherry tomatoes and add to the sauce.
- 16
Cook for a further 5 minutes, or until the cherry tomatoes have softened.
5 min - 17
Remove the spaghetti cake from the oven and leave to cool for a few minutes.
- 18
Top with the tomato sauce, torn mozzarella and basil leaves.
- 19
Serve immediately.
