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Aubergine melts

Aubergine melts

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(61 ratings)

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

    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

    oh-ber-geen

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

  • 4 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 (74)

mrspenguin's picture

Absolutely delicious!

I loved it but I added some thinly sliced red onion on top of the cheese and tomato which really made a difference.

I will definately make this again

clarabellski's picture
4

Easy to make, but make sure you use good quality tomatoes, perhaps even smaller cherry vine tomatoes, to really get that flavour into the dish.

hexane's picture

Very easy to make and very tasty. I sprinkled some finely chopped garlic onto the top of the cheese and tomatoes.

hunterslight's picture

As my husband is less keen on aubergine,I used 2 courgettes,roasted for 35mins at 180 in a fan oven, adding mozzarella for the last 5 mins. I roasted cherry tomatoes for 15 mins,and put them on top of the cheese before serving.Instead of couscous,to make it gluten free, I served hot quinoa, mixed with peppers,and onion, cooked slowly in a little olive oil and balsamic vinegar, with peas.Very tasty.

teablossom's picture

Very disapointed with this one,thought it was really bland.

eleanormayo's picture
4

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.

kate1edwards's picture

Really nice and easy, went well with cous cous.

mabbsy's picture
2

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.

gilliangol's picture
5

An excellent recipe. This was easy to follow ... and so easy to make! It was very tasty - yum!!

moosepup79's picture
5

I make this as an interesting side dish to simply roasted chicken thighs or similar. Its simple, colourful and delicious.

ummnunu's picture

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)

minimagic80's picture
4

a very good dish that is liked by everyone in my family, easy to follow

vickivale's picture
5

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!)

keithkateandegg's picture
4

the aubergine is really quite meaty! not just one for veggies, meat lovers will enjoy it too!

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