Aubergine melts

Prep: 5 mins Cook: 25 mins

Easy

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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Ingredients

  • 3 tbsp olive oil
    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
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 4 tomato
    Tomato

    Tomato

    toe-mart-oh

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

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

Method

  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 (76)

nataliemock's picture
3.75

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
1

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
4

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
3

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
4

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

ibizafan's picture
3

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
4

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
4

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.

roisinmurfee's picture

The original recipe looked a little bland so I made a few changes. Lashings of pepper ground onto the aubergine when baking and I chopped the tomatoes and cooked them with half a large onion, a red chilli, garlic, handful of olives, and a few pine nuts. I used cheddar cheese as that's what I had and it was perfect. Served it with a large dollop of creme fraiche which really made it for me, and a small bit of cous cous. With the changes it was absolutely delicious and was a very filling and satisfying main course. I'd normally always have meat and didn't miss it at all.

wildbluesun's picture
5

Very simple and yummy lunch. I used baby aubergines and ate them on toast to add a bit of crunch.

dylanski's picture
3

Took the previous advices and instead of just using sliced tomatoes, I chopped them and made a chunky sauce with garlic, onion & puree. Tested fine, but not easy to eat

littlebabynothing's picture
5

I really enjoyed these! Suprisingly filling and I'll agree with the 'quite meaty' comment too! Will defo be doing them again.

jmistovski's picture
5

I make this again and again - healthy :)

mhairi's picture
5

I made this recipe last night as a starter (we had one half of the aubergine each). I added a few turns of black pepper and Tabasco Sauce to give it a wee kick! I also used half fat Mozzarella. Absolutely fantastic, relatively healthy, easy to make, tasty and surprisingly filling!

bawlerd's picture
1

this was beyond bland. urgh!

meg_86's picture

noticed these a while ago and wanted to try them ever since, however was a bit disappointed! not as nice as they look

yasmine1991's picture

i put the aubergine on toasted bread then baked in the oven, i also fried off onions and garlic in butter with a few more herbs and put that on top of the tomatoe then i finally put the cheese on and baked it. turned out GREAT!!! i thought the proper recipe was a bit boring and wasnt that tasty so adding a few of my own things to spice it up turned out lovely. i suggest you try my one out.

tashamurphy's picture
1

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

catcooks's picture
3

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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