Aubergine melts

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• Daria

  26 August 2010

  Daria rated and commented on this recipe

  

  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.

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• Nand

  09 September 2010

  Nand rated and commented on this recipe

  

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

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• dana.tancu

  20 November 2010

  dana.tancu rated this recipe

  

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• LRademaker

  08 January 2011

  LRademaker rated this recipe

  

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• Angie

  03 February 2011

  Angie commented on this recipe

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

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• nefeli lydia

  26 March 2011

  nefeli lydia rated and commented on this recipe

  

  amazing plate......love it

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• Windigo

  31 March 2011

  Windigo commented on this recipe

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

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• Jaye

  12 April 2011

  Jaye rated and commented on this recipe

  

  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.

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• VikingPenguin

  19 May 2011

  VikingPenguin rated and commented on this recipe

  

  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.

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• livi

  02 June 2011

  livi rated and commented on this recipe

  

  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.

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• monkeycow

  05 July 2011

  monkeycow rated and commented on this recipe

  

  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

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• monkeycow

  05 July 2011

  monkeycow commented on this recipe

  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

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• thespecialk

  20 July 2011

  thespecialk rated and commented on this recipe

  

  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!

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• mette marie maj

  20 August 2011

  mette marie maj rated and commented on this recipe

  

  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. :)

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• spoonfool

  09 October 2011

  spoonfool rated and commented on this recipe

  

  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).

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• Amanda

  18 October 2011

  Amanda rated this recipe

  

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• Baltar

  23 October 2011

  Baltar rated and commented on this recipe

  

  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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• pmf104g

  25 October 2011

  pmf104g rated and commented on this recipe

  

  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.

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• colette

  09 February 2012

  colette commented on this recipe

  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.

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• analila

  18 June 2012

  analila rated and commented on this recipe

  

  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!

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian

Ingredients

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

Per serving

213 kcalories, protein 9g, carbohydrate 7g, fat 17 g, saturated fat 6g, fibre 4g, sugar 6g, salt 0.41 g

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