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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vikingpurplepenguin's picture
vikingpurplepenguin
19th May, 2011
4.05
As per other comments I cooked up some garlic and tinned tomatoes in a saucepan with oregano and basil, adding some chopped baby tomatoes for texture. Served with cous cous and salad. Other half felt it would have been nicer with mince added.
genwhy
12th Apr, 2011
5.05
It turned out very tasty, but I did salt the aubergine prior to cooking and I used goat cheese instead of mozzarella. I followed the advice from previous comments and cooked the aubergine for 20 mins, then added tomatoes, tomato purée, garlic and herbs and cooked for another 15 mins before adding cheese for a final 5. Delicious and easy light meal for one.
windigo
31st Mar, 2011
I liked it a lot, I used canned tomato paste though, and buffalo mozzarella. That way you're really in for a treat ;)
nefelilydia
26th Mar, 2011
5.05
amazing plate......love it
ammaangie
3rd Feb, 2011
Just cooked this as a starter. Found it very bland.
nataliemock
9th Sep, 2010
4.05
To add a bit of extra flavour I spread some pesto over the aubergine, before adding the tomato and mozzarella and it tasted great.
dariak
26th Aug, 2010
1.05
It definitely needs garlic, otherwise it is tasteless. Tomatoes need more than 5 min in the oven to look as they do in the photo above. Aubergines should be of best quality for this recipe – I had to send mine to the bin because it is really hard to find ripe aubergines in Scotland that would taste good baked in the oven.
misschristina
23rd Aug, 2010
4.05
These are a great idea and a good starting point, but I tend to add sundried tomatoes, chopped olives and herbs on top of the regular tomatoes to give the dish more depth.
lizziechristmas
20th Aug, 2010
3.05
nice dish - good with pesto sauce and garlic. Nothing outstanding but a good midweek healthy dish and would be a great choice for vegetarian diners.
jheidar
1st Aug, 2010
4.05
soooo good! didn't have fresh tomatoes so used some tomato paste instead, was still very very good!

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