Aubergine melts

Aubergine melts

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(92 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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mitchity40's picture
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!
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!
7th Jul, 2014
Check out my aubergine pizza they are really yummy and simple
26th May, 2014
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.
6th Mar, 2014
I followed the advice about adding a tomato mixture, pesto and Stilton but still found it quite bland.
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).


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