Aubergine & tomato grill

Recipe uploaded by

Good Food

11 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Make ahead

If you want to prepare this dish in advance, assemble it and leave to cool, then reheat in the oven at 200C/fan 180/gas 6 for 15-20 mins until the crumbs are browned.

Per serving

260 kcalories, protein 12g, carbohydrate 28g, fat 12 g, saturated fat 3g, fibre 8g, salt 1.49 g

Latest comments and suggestions

• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  I was disappointed by this recipe, as it seemed a bit fiddly for the results.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tastytash

  21 November 2007

  tastytash rated and commented on this recipe

  

  Very simple to make and very quick to cook. I was disappointed that I couldn't really taste the cream cheese that much. But otherwise, simple and effective. Great mid-week meal. I added a bit of mozarella on the top for extra cheesy texture and it was lovely. I think it would have been a bit too tomatoe-y without it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amanda

  29 November 2007

  Amanda rated and commented on this recipe

  

  I added garlic and tomato puree to the sauce, and pine nuts and parmesan to the breadcrumb topping, and it tasted good as a weekday meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susie

  01 December 2007

  Susie rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steve1209

  07 January 2008

  Steve1209 rated and commented on this recipe

  

  fiddly but ok

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Holly

  27 January 2008

  Holly rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kivi

  20 February 2008

  kivi rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Orla

  18 May 2008

  Orla rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Thriller

  17 June 2008

  Thriller rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sealface

  14 July 2008

  Sealface commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sealface

  14 July 2008

  Sealface rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  24 August 2008

  Rachel commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hannaf's

  08 October 2008

  Hannaf's rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4419/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Five nutrients every woman needs
• The lunch crunch
• Eat your way to fabulous skin

Seasonal & local

• Food festivals
• Grow your own strawberries
• Local food heroes

Recipe features

• Recipes for Halloween
• Christmas timeplan
• Gordon at The Good Food Show

Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat, Super healthy

Counts as 2 of 5-a-day, high fibre

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

Per serving

260 kcalories, protein 12g, carbohydrate 28g, fat 12 g, saturated fat 3g, fibre 8g, salt 1.49 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.