Aubergine melts

Aubergine melts

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(59 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Choose a glossy, plump aubergine to make this warming vegetarian main course

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat17g
  • saturates6g
  • carbs7g
  • sugars6g
  • fibre4g
  • protein9g
  • salt0.41g
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  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergine, halved lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 x 150g ball mozzarella, drained
  • handful basil leaves

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  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.

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Comments (72)

simmyb's picture

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

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

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

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.

athene9's picture

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

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

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

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

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

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

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

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

amazing it

ammaangie's picture

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

nataliemock's picture

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

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

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

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.


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