Aubergine melts

Aubergine melts

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(65 ratings)

Prep: 5 mins Cook: 25 mins


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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  • 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



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

  • 4 tomatoes



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

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


  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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28th Dec, 2013
After crumbling stilton over aubergines, returned to oven for 15mins.
28th Dec, 2013
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!
15th Nov, 2013
Really easy midweek meal. Will definitely have again,
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.
9th Aug, 2013
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).
13th Mar, 2013
PS we ate 2 halves each without any salad or cous cous on the side and it was perfectly satisfying.
13th Mar, 2013
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)!
24th Jan, 2013
I decided to scoop the aubergine out and pile everything on top of some toasted slices of rustic bread instead. It worked very well as a starter but you need to remember to season in between the layers of aubergine, tomatoes and mozzarella. Also, if the tomatoes aren't in season it's not worth buying fresh.
8th Jan, 2013
I am sorry to say this was a little bland first time so I took others advice and added fried onions,garlic and a green chilli for a bit of a kick as I can't resist! Baked aubergine for 25 mins with plenty of seasoning. Put onions etc on top then tomatoes and baked then added mozzarella last or 5 mins! Have even added a few king prawns before which also was yummy - as others have said use good quality produce .
7th Nov, 2012
Quick and easy evening meal. Cooking time was slightly longer than the one stated on the recipe. We are all meat eaters and thoroughly enjoyed this recipe. I served with salad and noodles, as we had cous cous the previous day. Will definately make again


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