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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4th Nov, 2012
Very nice. I add an egg when is almost ready!
26th Oct, 2012
Tried a variation using a thin smear of basil pesto under the tomatoes and mozzarella because I'd run out of fresh basil. It tasted lovely.
15th Sep, 2012
Good recipe, however it was slightly bland which I'm putting down to the mozzerella. Would be lovely with cheddar or a spicy cheese.
12th Jul, 2012
Very Simple, Very tasty!
11th Jul, 2012
Lovely to look at as a starter, but I think a bit of seasoning is definitely needed. Like the idea of oregano and a touch of garlic, perhaps even smoked mozzarella or even just a touch of sea salt and cracked black pepper. I'm veggie and I love food packed with flavour, veggie food shouldn't be bland... when it's done properly it's as delicious as anything else.
18th Jun, 2012
Easy to prepare, but it needs five minutes more to cook the aubergine to make it really soft. I also used red pesto on top of the aubergines. Will make it again!
9th Feb, 2012
I love this recipe, however I fried an onion, added a can of chopped tomatoes, some chopped fresh basil, a sprinkle of sugar for sweetness and a pinch of cayenne pepper for a kick and let that all simmer away whilst the aubergines were roasting. I spooned this mixture onto the aubergines and topped with the mozzerella and cooked for a further 15 mins. Delicious.
25th Oct, 2011
The cooking time for the aubergines specified in recipe is not long enough. Adding the tomatoes at the same time as the cheese left them still uncooked when the mozzarella was passing the point of no return.
23rd Oct, 2011
Made this at a dinner party; it was s disaster! It was totally bland and the texture was awful: the tomatoes and aubergine were watery and the tomatoes cheese didn't bake well in 5 mins. Never making this again - it was an embarrassment.
9th Oct, 2011
My family and I found this dish a little bit too bland even after topping the aubergine with red pesto. We added slices of stilton cheese on our plates and that made it tastier. If I made this again, I would use sundried tomatoes and olives and just stronger ingredients, e.g. halloumi cheese instead of mozarella (as suggested by earlier posters).


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