Aubergine melts

Aubergine melts

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(93 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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23rd Jul, 2010
Was a little bland but ideal for a quick simple summer dinner for one (I ate it all myself quite easily!)
27th Jun, 2010
This is a good recipe! I add garlic and onion to mine too. Yummy!
20th Jun, 2010
I did make some changes to this as have other posters, and it was yummy - meat eater husband loved it too. definitely use good quality tomatoes - vine ripened are best. I sliced toms, drizzled some oil over them, and sprinkled them with sea salt, dried basil and black pepper. after initially cooking aubergines, I smeared them with a little red tom paste (or pesto would be good) put the oil drizzled toms on top, and cooked for further 15-20 mins, (so toms get soft & juicy)before adding the mozzarella and torn fresh basil - then cooked for about 15 mins more. served with green salad and home made flavoured couscous (with flaked almonds or marcona almonds) As our aubergineswere quite fat, I sliced lengthways into 4 slices This made the aubergines even softer as they cooked quicker because thinner an oozing, unctious, juicy meal
25th Apr, 2010
This is such an easy recipe and it turned out really well. I added some dried Italian herbs and used really good, sweet tomatoes which I think is important otherwise it might taste a bit bland or too tart. In future I will play around with it a bit too: add some garlic or chilli or some different herbs and spices - this could make it a bit more interesting.
7th Apr, 2010
The original recipe looked a little bland so I made a few changes. Lashings of pepper ground onto the aubergine when baking and I chopped the tomatoes and cooked them with half a large onion, a red chilli, garlic, handful of olives, and a few pine nuts. I used cheddar cheese as that's what I had and it was perfect. Served it with a large dollop of creme fraiche which really made it for me, and a small bit of cous cous. With the changes it was absolutely delicious and was a very filling and satisfying main course. I'd normally always have meat and didn't miss it at all.
2nd Apr, 2010
Very simple and yummy lunch. I used baby aubergines and ate them on toast to add a bit of crunch.
7th Nov, 2009
Took the previous advices and instead of just using sliced tomatoes, I chopped them and made a chunky sauce with garlic, onion & puree. Tested fine, but not easy to eat
27th Aug, 2009
I really enjoyed these! Suprisingly filling and I'll agree with the 'quite meaty' comment too! Will defo be doing them again.
4th Aug, 2009
I make this again and again - healthy :)
4th Aug, 2009
I made this recipe last night as a starter (we had one half of the aubergine each). I added a few turns of black pepper and Tabasco Sauce to give it a wee kick! I also used half fat Mozzarella. Absolutely fantastic, relatively healthy, easy to make, tasty and surprisingly filling!


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