Aubergine melts

Aubergine melts

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(55 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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athene9's picture
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My family and I found this dish a little bit too bland even after topping the aubergine with red pesto. We added slices of stilton cheese on our plates and that made it tastier. If I made this again, I would use sundried tomatoes and olives and just stronger ingredients, e.g. halloumi cheese instead of mozarella (as suggested by earlier posters).

mettemariemaj's picture
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Im having a problem with the mozzarella... It gets watery and leaves a pool under the aubergine. Am i using the wrong cheese? Otherwise a fantastic dish.. Im making it now for the 3. time. :)

thespecialk's picture
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Really enjoyed this one! But I made some changes as some comments said it was a bit bland.

Made tomato sauce instead of using fresh tomatoes->used plenty of garlic, sugar & black pepper & let it reduce down for a good while. I also added olives & sundried tomatoes just before I put the mozarella on!

Served with grilled courgettes (cooked in olive oil & lemon juice) and some chips! Went down a treat with my boyfriend, will def make again!

monkeycow's picture
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very nice way to make your loved ones eat veggies :)
I used haloumi cheese instead of mozzarella,which I find a bit more exciting in taste

monkeycow's picture
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very nice way to make your loved ones eat veggies :)
I used haloumi cheese instead of mozzarella,which I find a bit more exciting in taste

livi79's picture
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I made this today and was really good, my 20 months old daugther liked it as well. I made 2 little changes: I cut the aubergine cca. 1-1,5 cm round slices, so it cooked a bit more faster, and was easier to serve. Before putting the slices to the oven, after the oil I put some fine chopped basil to the top of them.

vikingpurplepenguin's picture
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As per other comments I cooked up some garlic and tinned tomatoes in a saucepan with oregano and basil, adding some chopped baby tomatoes for texture. Served with cous cous and salad. Other half felt it would have been nicer with mince added.

genwhy's picture
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It turned out very tasty, but I did salt the aubergine prior to cooking and I used goat cheese instead of mozzarella.
I followed the advice from previous comments and cooked the aubergine for 20 mins, then added tomatoes, tomato purée, garlic and herbs and cooked for another 15 mins before adding cheese for a final 5. Delicious and easy light meal for one.

windigo's picture

I liked it a lot, I used canned tomato paste though, and buffalo mozzarella. That way you're really in for a treat ;)

nefelilydia's picture
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amazing plate......love it

ammaangie's picture

Just cooked this as a starter. Found it very bland.

nataliemock's picture
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To add a bit of extra flavour I spread some pesto over the aubergine, before adding the tomato and mozzarella and it tasted great.

dariak's picture
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It definitely needs garlic, otherwise it is tasteless. Tomatoes need more than 5 min in the oven to look as they do in the photo above. Aubergines should be of best quality for this recipe – I had to send mine to the bin because it is really hard to find ripe aubergines in Scotland that would taste good baked in the oven.

misschristina's picture
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These are a great idea and a good starting point, but I tend to add sundried tomatoes, chopped olives and herbs on top of the regular tomatoes to give the dish more depth.

lizziechristmas's picture
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nice dish - good with pesto sauce and garlic. Nothing outstanding but a good midweek healthy dish and would be a great choice for vegetarian diners.

jheidar's picture
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soooo good! didn't have fresh tomatoes so used some tomato paste instead, was still very very good!

ibizafan's picture
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Was a little bland but ideal for a quick simple summer dinner for one (I ate it all myself quite easily!)

melaniejb1's picture

This is a good recipe! I add garlic and onion to mine too. Yummy!

sansviande's picture
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I did make some changes to this as have other posters, and it was yummy - meat eater husband loved it too.
definitely use good quality tomatoes - vine ripened are best. I sliced toms, drizzled some oil over them, and sprinkled them with sea salt, dried basil and black pepper.

after initially cooking aubergines, I smeared them with a little red tom paste (or pesto would be good) put the oil drizzled toms on top, and cooked for further 15-20 mins, (so toms get soft & juicy)before adding the mozzarella and torn fresh basil - then cooked for about 15 mins more.

served with green salad and home made flavoured couscous (with flaked almonds or marcona almonds)

As our aubergineswere quite fat, I sliced lengthways into 4 slices

This made the aubergines even softer as they cooked quicker because thinner

an oozing, unctious, juicy meal

pigkate's picture
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This is such an easy recipe and it turned out really well. I added some dried Italian herbs and used really good, sweet tomatoes which I think is important otherwise it might taste a bit bland or too tart. In future I will play around with it a bit too: add some garlic or chilli or some different herbs and spices - this could make it a bit more interesting.

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