Aubergine melts
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 3.7 out of 5.125 ratingsRate
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Choose a glossy, plump aubergine to make this warming vegetarian main course
Vegetarian
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Tangy couscous salad
A star rating of 4.7 out of 5.68 ratings
Ingredients
Nutrition
Units:
MetricUS
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3 tbsp olive oil
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2 aubergines
halved lengthways
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4 tomatoes
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1 x ball mozzarella
drained
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handful basil leaves
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Nutrition: per serving
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kcal213
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fat17g
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saturates6g
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carbs7g
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sugars6g
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fibre4g
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protein9g
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salt0.41g
low
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Method
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step 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.
Recipe from Good Food magazine, April 2006
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A star rating of 3.7 out of 5.125 ratings
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