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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vikingpurplepenguin's picture
19th May, 2011
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.
12th Apr, 2011
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.
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 ;)
26th Mar, 2011
amazing it
3rd Feb, 2011
Just cooked this as a starter. Found it very bland.
9th Sep, 2010
To add a bit of extra flavour I spread some pesto over the aubergine, before adding the tomato and mozzarella and it tasted great.
26th Aug, 2010
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.
23rd Aug, 2010
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.
20th Aug, 2010
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.
1st Aug, 2010
soooo good! didn't have fresh tomatoes so used some tomato paste instead, was still very very good!


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