Aubergine melts

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• katesrecipes

  15 November 2007

  katesrecipes rated and commented on this recipe

  

  the aubergine is really quite meaty! not just one for veggies, meat lovers will enjoy it too!

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• vickivale

  19 November 2007

  vickivale rated and commented on this recipe

  

  you can't go wrong with this! really tasty and good for a snack or a main dish - i make cous cous to go with. Good recipe for the novice cook too (me!)

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• clares

  25 November 2007

  clares rated and commented on this recipe

  

  a very good dish that is liked by everyone in my family, easy to follow

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• nijan_shah

  18 December 2007

  nijan_shah rated this recipe

  

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• Ummnunu

  26 January 2008

  Ummnunu commented on this recipe

  The flavour of the aubergine in this recipe was fantastic! I didn't have mozarella so used cheddar instead: gorgeous! I ended up eating 2 halves on my own (:o)

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• Moosepup

  12 February 2008

  Moosepup rated and commented on this recipe

  

  I make this as an interesting side dish to simply roasted chicken thighs or similar. Its simple, colourful and delicious.

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• Susan

  02 March 2008

  Susan rated this recipe

  

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• gill.g

  21 March 2008

  gill.g rated and commented on this recipe

  

  An excellent recipe. This was easy to follow ... and so easy to make! It was very tasty - yum!!

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• mabbsy

  24 April 2008

  mabbsy rated and commented on this recipe

  

  Nice and light, but also a bit bland, especially considering the watery insipid tomatoes in the supermarkets. Simmered tinned tomatoes with some garlic and oregano work better.

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• Kate

  21 May 2008

  Kate commented on this recipe

  Really nice and easy, went well with cous cous.

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• Belkey

  28 May 2008

  Belkey rated and commented on this recipe

  

  I used a fresh tomato pasta sauce as opposed to whole tomatoes (not keen on them myself) and served it with green salad for a light lunch - would double up for a more substantial main course in the evening.

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• Hanno

  28 June 2008

  Hanno commented on this recipe

  Very disapointed with this one,thought it was really bland.

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• Hunter

  25 August 2008

  Hunter commented on this recipe

  As my husband is less keen on aubergine,I used 2 courgettes,roasted for 35mins at 180 in a fan oven, adding mozzarella for the last 5 mins. I roasted cherry tomatoes for 15 mins,and put them on top of the cheese before serving.Instead of couscous,to make it gluten free, I served hot quinoa, mixed with peppers,and onion, cooked slowly in a little olive oil and balsamic vinegar, with peas.Very tasty.

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• Rog

  15 September 2008

  Rog commented on this recipe

  Very easy to make and very tasty. I sprinkled some finely chopped garlic onto the top of the cheese and tomatoes.

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• clarabellski

  07 January 2009

  clarabellski rated and commented on this recipe

  

  Easy to make, but make sure you use good quality tomatoes, perhaps even smaller cherry vine tomatoes, to really get that flavour into the dish.

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• MrsPenguin

  16 January 2009

  MrsPenguin commented on this recipe

  Absolutely delicious! I loved it but I added some thinly sliced red onion on top of the cheese and tomato which really made a difference. I will definately make this again

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• gemgems

  21 February 2009

  gemgems rated and commented on this recipe

  

  very bland, a bit disappointed

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• Lorraine

  22 February 2009

  Lorraine rated and commented on this recipe

  

  Very disappointing. Tasted like an aubergine with sliced tomato and a bit of melted goo on top. Will not be making this again.

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• CatCooks

  09 March 2009

  CatCooks rated and commented on this recipe

  

  Made for veggie guests. Looked v pretty and was easy enough to do while catering for 12 people. Not sure it tasted as lovely as it looked but good result considering how quick and easy it is to cook.

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• Tasha

  16 March 2009

  Tasha rated and commented on this recipe

  

  Easy to follow recipe, and looked delicious, but didn't taste so good. I was very disappointed- maybe I had a bad aubergine?

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Ingredients

• 3 tbsp olive oil
• 2 aubergines , halved lengthways
• 4 tomatoes
• 1 x 150g ball mozzarella , drained
• handful basil leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian

Ingredients

• 3 tbsp olive oil
• 2 aubergines , halved lengthways
• 4 tomatoes
• 1 x 150g ball mozzarella , drained
• handful basil leaves

Per serving

213 kcalories, protein 9.0g, carbohydrate 7.0g, fat 17.0 g, saturated fat 6.0g, fibre 4.0g, sugar 6.0g, salt 0.41 g

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