Aubergine melts

Aubergine melts

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(63 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
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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 aubergine, 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 tomato
    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.

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Comments, questions and tips

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Red1cw
29th Oct, 2016
0.05
Absolutely the worst recipe ever. Nowhere near cooked at 25 minutes
nataliemock
1st Aug, 2016
3.8
I covered each half with pesto before adding the rest of the ingredients and it made all the difference.
lyvia972
13th Jun, 2016
0.05
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
0.05
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!
spanjie
16th Oct, 2014
This is a great recipe but I took on board some of the comments made by others about it being very bland so I made a really tasty tomato salsa with a bit of strong cheese gated on the top instead. Yum!
kelly91288
7th Jul, 2014
Check out my aubergine pizza they are really yummy and simple http://sweetdreamycakesandbakes.wordpress.com/2014/06/20/aubergine-pizzas
emmas29
26th May, 2014
3.8
I made this pretty much as stated; although I did criss-cross scoring in the aubergine to allow the olive oil to diffuse and added salt. I found that it took much longer than stated (about an hour), but was very nice as an accompaniment to last night's leftovers (maple mustard pulled pork). I think that I might try with goat's cheese rather than mozzarella next time and maybe add some toasted pinenuts.
mazteacher
6th Mar, 2014
I followed the advice about adding a tomato mixture, pesto and Stilton but still found it quite bland.

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