Aubergine & tomato grill

Aubergine & tomato grill

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(23 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
A tasty veggie dish that is good all year round, whether with salad or a jacket potato

Nutrition and extra info

  • Easily halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal260
  • fat12g
  • saturates3g
  • carbs28g
  • sugars14g
  • fibre8g
  • protein12g
  • salt1.49g
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Ingredients

  • 2 medium aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g tin chopped tomato
  • 85g low-fat soft cheese with garlic and herbs
  • 3 tbsp fresh or dried breadcrumb

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.

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Comments (25)

steve1209124's picture
3

fiddly but ok

susannekaluza's picture
2

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.

dandelion722's picture
3

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.

tphotiou's picture
3

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.

moosepup79's picture
2

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

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