Aubergine melts

Aubergine melts

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(108 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


  • 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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2nd Aug, 2019
Don't add couscous if you want it to be low carb and some seasoning is a must for extra flavour.
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.
4th May, 2019
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.
2nd Mar, 2019
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.
13th Jan, 2019
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
29th Oct, 2016
Absolutely the worst recipe ever. Nowhere near cooked at 25 minutes
1st Aug, 2016
I covered each half with pesto before adding the rest of the ingredients and it made all the difference.
13th Jun, 2016
As far as I'm concerned, the cooking time was correct but I found this dish bland so I will not make it again.
6th Jun, 2016
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.
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!


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