Aubergine melts

Aubergine melts

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(92 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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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Ingredients

  • 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
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 4 tomatoes
    Tomato

    Tomato

    toe-mart-oh

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

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

Method

  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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analila14
18th Jun, 2012
4.05
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!
c_malcolm
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.
pmf104g
25th Oct, 2011
1.05
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.
baltar
23rd Oct, 2011
1.05
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.
athene9
9th Oct, 2011
3.05
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).
mettemariemaj
20th Aug, 2011
3.05
Im having a problem with the mozzarella... It gets watery and leaves a pool under the aubergine. Am i using the wrong cheese? Otherwise a fantastic dish.. Im making it now for the 3. time. :)
thespecialk
20th Jul, 2011
5.05
Really enjoyed this one! But I made some changes as some comments said it was a bit bland. Made tomato sauce instead of using fresh tomatoes->used plenty of garlic, sugar & black pepper & let it reduce down for a good while. I also added olives & sundried tomatoes just before I put the mozarella on! Served with grilled courgettes (cooked in olive oil & lemon juice) and some chips! Went down a treat with my boyfriend, will def make again!
monkeycow
5th Jul, 2011
4.05
very nice way to make your loved ones eat veggies :) I used haloumi cheese instead of mozzarella,which I find a bit more exciting in taste
monkeycow
5th Jul, 2011
4.05
very nice way to make your loved ones eat veggies :) I used haloumi cheese instead of mozzarella,which I find a bit more exciting in taste
livi79
2nd Jun, 2011
5.05
I made this today and was really good, my 20 months old daugther liked it as well. I made 2 little changes: I cut the aubergine cca. 1-1,5 cm round slices, so it cooked a bit more faster, and was easier to serve. Before putting the slices to the oven, after the oil I put some fine chopped basil to the top of them.

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