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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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.
fifiyumyum's picture
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
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.


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