Aubergine melts

Aubergine melts

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(83 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 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.

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Comments, questions and tips

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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
4.05
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.
gooseberrycrumble
28th Dec, 2013
5.05
After crumbling stilton over aubergines, returned to oven for 15mins.
gooseberrycrumble
28th Dec, 2013
5.05
Following others' suggestions, I adapted the recipe as follows: only 2tbsp oil; while aubergine roasting, fried small red onion and clove of garlic, to which I added chopped tomatoes with basil and a few sultanas and allowed to simmer. After 25mins of roasting, removed aubergine, covered in tomato mixture and crumbled blue stilton on top. Half an aubergine each, with simple side salad would've been plenty. Absolutely delicious - and so simple! Definitely a keeper!
blousey
15th Nov, 2013
Really easy midweek meal. Will definitely have again,
jcardrick
17th Sep, 2013
I have cooked this loads of times for my husband and myself and for friends and it has been great every time. I put plenty of salt and pepper on the tomatoes before the second baking and sometimes use garlic oil. Cherry tomatoes make it less juicy but I just thinly slice large tomatoes. My perfect summer supper with a green salad, some cous cous and a glass of crisp, cold white wine. For some reason I can't rate this recipe but would give it 5 stars.
ameliapink00
9th Aug, 2013
3.05
Made this with a few tweaks taking on board comments below -used cheddar cheese, garlic olive oil and dried herbs. It was ok, not brilliant, prob better with the tweaks i made, would imagine it being bland otherwise. may try it next time using tinned tomatoes (I used cherry tomatoes).
rachthecook
13th Mar, 2013
4.05
PS we ate 2 halves each without any salad or cous cous on the side and it was perfectly satisfying.
rachthecook
13th Mar, 2013
4.05
Tasty, healthy and (nice to have something) different. Taking advice from previous posters, I made my own sauce instead of the sliced tomatoes-Tinned cherry tomatoes, red onion, red pepper and seasoned with sugar, salt and pepper. Did everything else the same. Aubergine is really growing on me (and my BF)!

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