Aubergine melts

Aubergine melts

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(56 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Choose a glossy, plump aubergine to make this warming vegetarian main course

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
213
protein
9g
carbs
7g
fat
17g
saturates
6g
fibre
4g
sugar
6g
salt
0.41g

Ingredients

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

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Method

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.

Recipe from Good Food magazine, April 2006

Comments, questions and tips

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Comments

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mazteacher's picture

I followed the advice about adding a tomato mixture, pesto and Stilton but still found it quite bland.

gooseberrycrumble's picture
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After crumbling stilton over aubergines, returned to oven for 15mins.

gooseberrycrumble's picture
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Following others' suggestions, I adapted the recipe as follows: only 2tbsp oil; while aubergine roasting, fried small red onion and clove of garlic, to which I added chopped tomatoes with basil and a few sultanas and allowed to simmer. After 25mins of roasting, removed aubergine, covered in tomato mixture and crumbled blue stilton on top. Half an aubergine each, with simple side salad would've been plenty. Absolutely delicious - and so simple! Definitely a keeper!

blousey's picture
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Really easy midweek meal. Will definitely have again,

jcardrick's picture

I have cooked this loads of times for my husband and myself and for friends and it has been great every time. I put plenty of salt and pepper on the tomatoes before the second baking and sometimes use garlic oil. Cherry tomatoes make it less juicy but I just thinly slice large tomatoes. My perfect summer supper with a green salad, some cous cous and a glass of crisp, cold white wine. For some reason I can't rate this recipe but would give it 5 stars.

ameliapink00's picture
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Made this with a few tweaks taking on board comments below -used cheddar cheese, garlic olive oil and dried herbs. It was ok, not brilliant, prob better with the tweaks i made, would imagine it being bland otherwise. may try it next time using tinned tomatoes (I used cherry tomatoes).

rachthecook's picture
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PS we ate 2 halves each without any salad or cous cous on the side and it was perfectly satisfying.

rachthecook's picture
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Tasty, healthy and (nice to have something) different.
Taking advice from previous posters, I made my own sauce instead of the sliced tomatoes-Tinned cherry tomatoes, red onion, red pepper and seasoned with sugar, salt and pepper. Did everything else the same.

Aubergine is really growing on me (and my BF)!

mildura's picture
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I decided to scoop the aubergine out and pile everything on top of some toasted slices of rustic bread instead. It worked very well as a starter but you need to remember to season in between the layers of aubergine, tomatoes and mozzarella. Also, if the tomatoes aren't in season it's not worth buying fresh.

fifiyumyum's picture

I am sorry to say this was a little bland first time so I took others advice and added fried onions,garlic and a green chilli for a bit of a kick as I can't resist! Baked aubergine for 25 mins with plenty of seasoning. Put onions etc on top then tomatoes and baked then added mozzarella last or 5 mins! Have even added a few king prawns before which also was yummy - as others have said use good quality produce .

annac77's picture
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Quick and easy evening meal. Cooking time was slightly longer than the one stated on the recipe. We are all meat eaters and thoroughly enjoyed this recipe. I served with salad and noodles, as we had cous cous the previous day. Will definately make again

killfrill's picture
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Very nice. I add an egg when is almost ready!

mnemosyne's picture
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Tried a variation using a thin smear of basil pesto under the tomatoes and mozzarella because I'd run out of fresh basil. It tasted lovely.

alliejarvis's picture

Good recipe, however it was slightly bland which I'm putting down to the mozzerella. Would be lovely with cheddar or a spicy cheese.

vturney's picture
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Very Simple, Very tasty!

simmyb's picture
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Lovely to look at as a starter, but I think a bit of seasoning is definitely needed. Like the idea of oregano and a touch of garlic, perhaps even smoked mozzarella or even just a touch of sea salt and cracked black pepper. I'm veggie and I love food packed with flavour, veggie food shouldn't be bland... when it's done properly it's as delicious as anything else.

analila14's picture
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Easy to prepare, but it needs five minutes more to cook the aubergine to make it really soft. I also used red pesto on top of the aubergines. Will make it again!

c_malcolm's picture

I love this recipe, however I fried an onion, added a can of chopped tomatoes, some chopped fresh basil, a sprinkle of sugar for sweetness and a pinch of cayenne pepper for a kick and let that all simmer away whilst the aubergines were roasting. I spooned this mixture onto the aubergines and topped with the mozzerella and cooked for a further 15 mins. Delicious.

pmf104g's picture
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The cooking time for the aubergines specified in recipe is not long enough. Adding the tomatoes at the same time as the cheese left them still uncooked when the mozzarella was passing the point of no return.

baltar's picture
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Made this at a dinner party; it was s disaster!
It was totally bland and the texture was awful: the tomatoes and aubergine were watery and the tomatoes cheese didn't bake well in 5 mins. Never making this again - it was an embarrassment.

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