Aubergine melts

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Good Food

9 ratings

Recipe by Good Food

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Tested

1. Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.

Per serving

213 kcalories, protein 9g, carbohydrate 7g, fat 17 g, saturated fat 6g, fibre 4g, salt 0.41 g

Latest comments and suggestions

• 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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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

Preperation 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 9g, carbohydrate 7g, fat 17 g, saturated fat 6g, fibre 4g, salt 0.41 g

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