Sumac Aubergine and Mozzarella Bake

This dish sits perfectly just in-between weeknight dinner and something you’d put in the middle of the table with bread and a spoon. Sliced aubergine, a simple tomato ragù, mozzarella, and a handful of spices, layered, baked, and then baked in the oven.

Sumac is the wildcard here. It adds a Middle Eastern, dry, citrusy edge that keeps the dish from tipping into heaviness, especially once the cheese melts and the aubergine softens. It’s peasant food, incredibly comforting, and it’s just as delicious being served on its own as it is next to grilled meat, roasted potatoes, or a bowl of rice.

How to Make Sumac Aubergine and Mozzarella Bake

1. Make the Tomato Ragù

Heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds.

Add the crushed tomatoes and oregano. Season lightly with salt and pepper. Lower the heat and let the sauce simmer for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Set aside.

2. Prepare the Aubergine

Slice the aubergines into thin rounds, about ¼-inch (5–6 mm) thick. No need to salt or pre-cook them.

Preheat the oven to 375°F (190°C).

3. Assemble the Bake

Lightly oil a large baking dish. Arrange a single layer of aubergine slices on the bottom.

Spread ? of the tomato ragù evenly over the aubergine. Mix the sumac, oregano, pepper, and salt (if using), and sprinkle a portion over the sauce. Scatter half of the mozzarella over the top.

Repeat with another layer of aubergine, the remaining ragù, spices, and mozzarella. Make sure the top layer finishes with cheese.

4. Bake

Bake uncovered for 30–45 minutes, until the top is golden and the aubergine is tender when pierced with a knife.

Let rest for 5 minutes before serving.

Recipe Notes

If your tomato ragù is already well seasoned, skip adding extra salt to the bake.

Thinner aubergine slices cook more evenly and reduce excess moisture.

The dish firms up slightly as it cools, making leftovers easier to portion.

FAQ

Can I make this ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to a day ahead. Bake just before serving.

Can I use fresh mozzarella?
You can, but it will release more moisture. Low-moisture mozzarella gives a more stable bake.

What can I serve this with?
Bread, rice, roasted potatoes, or alongside grilled chicken, lamb, or fish.