Aubergine & tomato grill

Aubergine & tomato grill

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(33 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
A tasty veggie dish that is good all year round, whether with salad or a jacket potato

Nutrition and extra info

  • Easily halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal260
  • fat12g
  • saturates3g
  • carbs28g
  • sugars14g
  • fibre8g
  • protein12g
  • salt1.49g


  • 2 medium aubergines



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

  • 4 tsp 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…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g tin chopped tomato
  • 85g low-fat soft cheese with garlic and herbs
  • 3 tbsp fresh or dried breadcrumb


  1. Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.

  2. Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.

  3. Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.

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Comments, questions and tips

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1st May, 2020
This was quite nice and really easy. Following other people’s advice I made a sauce with the chopped tomatoes and onions. I added some oregano and seasoning too.
16th Aug, 2017
Added chopped bell pepper with onions and 3 garlic cloves in to the tomato sauce. It made a difference
31st Oct, 2015
Added 3 cloves of garlic to the sauce, along with some dried herbs and some anchovy. Used parmesan as well as cream cheese. Lovely served with sausages and garlic bread. Served 4 easily
11th May, 2015
This was so yummy - totally agree with other users, it takes 5 mins to make your own sauce with tinned toms garlic and onions with some herbs. I also added a little goats cheese to the spinach mix, delicious!
5th Oct, 2012
Loved it, tastes so good and filling. However this really shouldn't qualify as easy or quick with the amount of pans you need to use and switch, it also looked really unimpressive. After it finally being done I just had one small taste, not expecting much. An entire aubergine later I finally managed to stop and leave some dad. I used spreadable goat's cheese and that added such a nice flavor and sticking the whole thing in the oven after having already been half cooked made it so soft and melt-in-mouth. Big fan of aubergines and tomatoes and cheese so gonna do this again for sure.
5th Sep, 2012
I enjoyed this recipe, but agree that it did need tweaking. I used it as a means of using up left-overs in the fridge. griddled aubergine and red pepper slices and popped in the oven to further roast whilst I prepared the sauce. The sauce needed a few additions to make it worthwhile. Also wilted down spinach into the tomato sauce. Then layered alternate aubergine (spread with Boursin) and red pepper slices with spinach tomato sauce in between to fill the dish. Topped with breadcrumbs and mozzarella. An experiment which paid off, but can only mark as 4 stars as I think the recipe as it was would have been a little dull.
10th Nov, 2011
I'm cooking for one so only used 1 aubergine but made the same quantity of tomato sauce as the recipe and included a clove of garlic. Loved it warm on day 1 and cold with salad on day 2. Will definitely make again and may follow some of the recommendations, like a touch of chilli in the sauce.
3rd Sep, 2011
Really enjoyed this dish. Was a bit of a faff grilling the aubergines, but well worth it. However, not one if you have limited time. I made in the morning then popped in fridge then put it in the oven later on, which worked well. I was hoping to have some leftover today but it was so tasty we ate it all !
20th Jun, 2011
Easy to assemble, healthy, cheap, filling and very tasty. I added oregano and chilli to the tomato mix as other reviews mentiond it might be a little bland and that worked perfectly. The aubergine is best cut thinly to get a good balance of flavours and textures in each mouthful. Even though I really lke aubergine, I would only use one between two people next time makes it even cheaper but just as tasty and filling.
13th Oct, 2010
I didn't follow this recipe exactly, as I had read everyone else's comments. I added a whole lot of spices and chillies to the tomato base. I must say, it was a very easy dish to make and it was delicious. I will definitely be making this again.


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