Aubergine & tomato grill

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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.

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• 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.

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• 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.

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• 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.

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• Steve1209

  07 January 2008

  Steve1209 rated and commented on this recipe

  

  fiddly but ok

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• 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

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• 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

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• 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.

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• 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.

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• 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!

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• Sealface

  14 July 2008

  Sealface rated and commented on this recipe

  

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

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• 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.

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• 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!

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• Jessica

  10 February 2009

  Jessica rated and commented on this recipe

  

  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.

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• Cat

  15 April 2009

  Cat rated and commented on this recipe

  

  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.

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• Girl Flower

  10 July 2009

  Girl Flower rated and commented on this recipe

  

  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).

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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

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Difficulty and servings

Serves 2

Easily doubled

Preparation 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

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