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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)

lyvia972's picture
0

As far as I'm concerned, the cooking time was correct but I found this dish bland so I will not make it again.

baltar's picture
0

made this for a dinner party. What a mistake! Not only did it take 45 minutes to get the aubergine soft (instead of 25!), which meant that I was running late, it tasted horrible: really bland and the aubergine was almost bitter. A yucky mess that didn't get not even one positive comment from hungry guests.
I do not recommend this dish and I certainly won't be making it again.

NAM2013's picture

Needed about 40mins. I added feta cheese instead of mozzarella and it was just perfect. Together with tabouleh salad and a glass of white wine...great combination!

mitchity40's picture

Not sure how good this tastes but it's definitely taken longer than 20 minutes to cook the aubergines...I'm still waiting and it's upto 45 minutes now...think I may give it all a miss and have a toasted cheese and tomato!

spanjie's picture

This is a great recipe but I took on board some of the comments made by others about it being very bland so I made a really tasty tomato salsa with a bit of strong cheese gated on the top instead. Yum!

emmas29's picture
3.75

I made this pretty much as stated; although I did criss-cross scoring in the aubergine to allow the olive oil to diffuse and added salt. I found that it took much longer than stated (about an hour), but was very nice as an accompaniment to last night's leftovers (maple mustard pulled pork). I think that I might try with goat's cheese rather than mozzarella next time and maybe add some toasted pinenuts.

mazteacher's picture

I followed the advice about adding a tomato mixture, pesto and Stilton but still found it quite bland.

gooseberrycrumble's picture
5

After crumbling stilton over aubergines, returned to oven for 15mins.

gooseberrycrumble's picture
5

Following others' suggestions, I adapted the recipe as follows: only 2tbsp oil; while aubergine roasting, fried small red onion and clove of garlic, to which I added chopped tomatoes with basil and a few sultanas and allowed to simmer. After 25mins of roasting, removed aubergine, covered in tomato mixture and crumbled blue stilton on top. Half an aubergine each, with simple side salad would've been plenty. Absolutely delicious - and so simple! Definitely a keeper!

blousey's picture

Really easy midweek meal. Will definitely have again,

jcardrick's picture

I have cooked this loads of times for my husband and myself and for friends and it has been great every time. I put plenty of salt and pepper on the tomatoes before the second baking and sometimes use garlic oil. Cherry tomatoes make it less juicy but I just thinly slice large tomatoes. My perfect summer supper with a green salad, some cous cous and a glass of crisp, cold white wine. For some reason I can't rate this recipe but would give it 5 stars.

ameliapink00's picture
3

Made this with a few tweaks taking on board comments below -used cheddar cheese, garlic olive oil and dried herbs. It was ok, not brilliant, prob better with the tweaks i made, would imagine it being bland otherwise. may try it next time using tinned tomatoes (I used cherry tomatoes).

rachthecook's picture
4

PS we ate 2 halves each without any salad or cous cous on the side and it was perfectly satisfying.

rachthecook's picture
4

Tasty, healthy and (nice to have something) different.
Taking advice from previous posters, I made my own sauce instead of the sliced tomatoes-Tinned cherry tomatoes, red onion, red pepper and seasoned with sugar, salt and pepper. Did everything else the same.

Aubergine is really growing on me (and my BF)!

mildura's picture
5

I decided to scoop the aubergine out and pile everything on top of some toasted slices of rustic bread instead. It worked very well as a starter but you need to remember to season in between the layers of aubergine, tomatoes and mozzarella. Also, if the tomatoes aren't in season it's not worth buying fresh.

fifiyumyum's picture

I am sorry to say this was a little bland first time so I took others advice and added fried onions,garlic and a green chilli for a bit of a kick as I can't resist! Baked aubergine for 25 mins with plenty of seasoning. Put onions etc on top then tomatoes and baked then added mozzarella last or 5 mins! Have even added a few king prawns before which also was yummy - as others have said use good quality produce .

annac77's picture
4

Quick and easy evening meal. Cooking time was slightly longer than the one stated on the recipe. We are all meat eaters and thoroughly enjoyed this recipe. I served with salad and noodles, as we had cous cous the previous day. Will definately make again

killfrill's picture
5

Very nice. I add an egg when is almost ready!

mnemosyne's picture
5

Tried a variation using a thin smear of basil pesto under the tomatoes and mozzarella because I'd run out of fresh basil. It tasted lovely.

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