Aubergine & tomato grill

Aubergine & tomato grill

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A tasty veggie dish that is good all year round, whether with salad or a jacket potato

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
260
protein
12g
carbs
28g
fat
12g
saturates
3g
fibre
8g
sugar
14g
salt
1.49g

Ingredients

  • 2 medium aubergines
  • 4 tsp olive oil
  • 1 small onion, chopped
  • 400g tin chopped tomatoes
  • 85g low-fat soft cheese with garlic and herbs
  • 3 tbsp fresh or dried breadcrumbs

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
  2. Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.
  3. Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.

Recipe from Good Food magazine, June 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dianthaa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it, tastes so good and filling. However this really shouldn't qualify as easy or quick with the amount of pans you need to use and switch, it also looked really unimpressive. After it finally being done I just had one small taste, not expecting much. An entire aubergine later I finally managed to stop and leave some dad.

I used spreadable goat's cheese and that added such a nice flavor and sticking the whole thing in the oven after having already been half cooked made it so soft and melt-in-mouth.

Big fan of aubergines and tomatoes and cheese so gonna do this again for sure.

kfurber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I enjoyed this recipe, but agree that it did need tweaking. I used it as a means of using up left-overs in the fridge. griddled aubergine and red pepper slices and popped in the oven to further roast whilst I prepared the sauce. The sauce needed a few additions to make it worthwhile. Also wilted down spinach into the tomato sauce. Then layered alternate aubergine (spread with Boursin) and red pepper slices with spinach tomato sauce in between to fill the dish. Topped with breadcrumbs and mozzarella. An experiment which paid off, but can only mark as 4 stars as I think the recipe as it was would have been a little dull.

sandra211's picture

I'm cooking for one so only used 1 aubergine but made the same quantity of tomato sauce as the recipe and included a clove of garlic. Loved it warm on day 1 and cold with salad on day 2. Will definitely make again and may follow some of the recommendations, like a touch of chilli in the sauce.

catanna's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this dish. Was a bit of a faff grilling the aubergines, but well worth it. However, not one if you have limited time. I made in the morning then popped in fridge then put it in the oven later on, which worked well.
I was hoping to have some leftover today but it was so tasty we ate it all !

fionatheobald's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to assemble, healthy, cheap, filling and very tasty. I added oregano and chilli to the tomato mix as other reviews mentiond it might be a little bland and that worked perfectly.

The aubergine is best cut thinly to get a good balance of flavours and textures in each mouthful.

Even though I really lke aubergine, I would only use one between two people next time makes it even cheaper but just as tasty and filling.

morning_butterfly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't follow this recipe exactly, as I had read everyone else's comments. I added a whole lot of spices and chillies to the tomato base. I must say, it was a very easy dish to make and it was delicious. I will definitely be making this again.

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very tasty but I did make some changes. I used courgettes instead of aubergines and fried them in smoked oil rather than grilling them. I added garlic and herbs to the tin of tomatoes. I had a small 125g tub of plain philedelphia so used all of that. I put one layer of courgettes in the dish then smothered the philly all over then covered with the other half of courgettes. I then grated medium cheddar on the top with the breadcrumbs and then I popped it in the oven until the cheese bubbled before grilling.

purpleflufff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Was surprised at just how good this was. Served it on a jacket potato and my partner and I who both like meat really enjoyed this meat free dish. When making it I thought there was never going to be enough but actually it was a sunbstantial meal. I did add extra herbs and garlic to the sauce and think some cheese on top as per other comments would be a great addition. (wasnt that fiddly I thought).

cat123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I quite enjoyed this, although I made so many changes that it was more 'inspired by' this recipe than following it: I made my usual tomato sauce rather than using a can of toms, sandwiched the aubergines together with a strong French cheese rather than flavoured soft cheese, and added parmesan and black pepper to the breadcrumb topping. With all these changes it's pretty tasty, and not nearly as fiddly to prepare as I had expected from other people's comments.

jessicalb89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

There's definately a consensus on the fact that it was a very fiddly dish to prepare. It was quite bland and very hard to dish up. If you like your food to have aesthetic appeal then this definately won't be the dish for you. I don't think i'll be attempting this again.
Although i will say that the garlic and herb cream cheese worked really well with the aubergine so i'd like to find a recipe that incorporates these flavours.

hannahf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really really tasty but didn't hit the 5th star because no where on the recipe does it say that you are meant to cut the aubergine into disks! this said, it worked really well in chunks of aubergine and i fully intend to develop the recipe for my food tech GCSE! thank you very much!

mcleora's picture

Great recipe, I've now made it twice. Excellent for making ahead. I used my own home grown cherry tomatoes as we have an excess supply. I added some herbs to the tomato/onion mixture and some parmesan to the bread crumbs which gave it a nice topping.

sealface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

PS. I didn't think it was fiddly at all!

sealface's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this tonight and we all really enjoyed it (including my two year old son). I did make a few changes though....
1) Instead of doing two layers of aubergine, I did one aubergine (grilled as in original recipe and well seasoned with salt and pepper) and one layer of thickly cut potatoes that I had preboiled and just roasted in the oven for ten minutes.
2) Instead of using cream cheese, I used almost a whole small tub of cottage cheese
3) When frying up the onion, I also added two crushed cloves of garlic
4) I added loads of dried herbs to the tomatoes * onion mixture - dried herbs and a good helping of oregano, as well as one teaspoon of Bouillion stock powder and a good helping of freshly ground pepper
5) I topped the breadcrumbs with grated extra mature cheddar cheese and cooked the whole thing in the oven
Served it with peas. Yummy!

thriller's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Came out very bland and was very Disappointed with my results im afraid. Wont make and again.

omfmcmahon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't like this much. Only make if you like aubergine A LOT as each person has to eat a whole one. I couldn't quite manage it.

victoriamarsh141's picture
  • 1
  • 2
  • 3
  • 4
  • 5

nice recipe is a bit fiddly i swapped tin of plain chopped tomatoes for one with herbs or garlic and add more of my own for bit more flavour

hollywatts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe, its simple and quick - i serve this with Morrocan Lamb, its so tasty

steve1209124's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fiddly but ok

susannekaluza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found this a bit fiddly, and the tomato sauce definitively needs more taste than just a plain ol' can of chopped tomatoes. Some chili and fresh herbs helps. I also added pine nuts and parmesan to give the top some more crunch. For supper I served it with a fresh green salad.

Pages

Questions

Tips