Aubergine melts

Aubergine melts

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

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Choose a glossy, plump aubergine to make this warming vegetarian main course

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat17g
  • saturates6g
  • carbs7g
  • sugars6g
  • fibre4g
  • protein9g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp 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…

  • 2 aubergines, halved lengthways
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 4 tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 x 150g ball mozzarella, drained
  • handful basil leaves

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Iva Kovacheva's picture
Iva Kovacheva
22nd May, 2019
I make something very similar and it tastes heavenly every time. The only difference is that before I pre-cook the aubergine I score the flesh with a knife (careful not to cut into the skin) and stuff it with plenty of thinly sliced garlic. Then add some salt, pepper and be very very generous with your olive oil. After 20-25 min in the oven it should be ready for the tomato. If it isn't then you probably didn't put enough olive oil. Put back in for 5 min with the tomatoes, then add the mozzarella and oven for another 5. Top up with fresh basil leaves...Very easy and delicious. I also put mushroom with the tomato sometimes.
keencook146
4th May, 2019
4.05
I thought this was tasty. I cooked the aubergine for 40 min but it was a very large one. As per some of the suggestions I spread a very light layer of tomato pesto on the aubergine before putting the tomato and mozzarella on top. I used dried basil. I put this all in for 10/15 min.
Napoli53512
2nd Mar, 2019
3.05
recipe fairly basic. a big aubergine halved needs at least 40 mins to be tasty. served with a tomato and basil sauce with parmesan so basically a variation of a parmigiana.
seanhoggard
13th Jan, 2019
1.05
A very disappointing recipe, almost no flavour at all; if I tried this again I'd use cheddar and tinned tomatoes which might not be 'low carb' but the end result might not end up in the bin
Red1cw
29th Oct, 2016
1.05
Absolutely the worst recipe ever. Nowhere near cooked at 25 minutes
nataliemock
1st Aug, 2016
4.05
I covered each half with pesto before adding the rest of the ingredients and it made all the difference.
lyvia972
13th Jun, 2016
1.05
As far as I'm concerned, the cooking time was correct but I found this dish bland so I will not make it again.
baltar
6th Jun, 2016
1.05
made this for a dinner party. What a mistake! Not only did it take 45 minutes to get the aubergine soft (instead of 25!), which meant that I was running late, it tasted horrible: really bland and the aubergine was almost bitter. A yucky mess that didn't get not even one positive comment from hungry guests. I do not recommend this dish and I certainly won't be making it again.
NAM2013
24th Jan, 2016
Needed about 40mins. I added feta cheese instead of mozzarella and it was just perfect. Together with tabouleh salad and a glass of white wine...great combination!
mitchity40's picture
mitchity40
16th Jan, 2015
Not sure how good this tastes but it's definitely taken longer than 20 minutes to cook the aubergines...I'm still waiting and it's upto 45 minutes now...think I may give it all a miss and have a toasted cheese and tomato!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?