How Big is Your Aubergine?

The Last Bite
by The Last Bite
2 servings
1 hr

How BIG are these aubergines?! Or as they say in Canada.. eggplants! I LOVE aubergine! It has such a nice meaty texture and is full of goodness for you! The recipe im sharing with you today, has come from a dish that was made in my hotel kitchen the winter just gone. It was a vegetarian option, but its SO delicious. If there was any left over I was always there to have a try. Inspired by that I decided to make my own.

Thank you to my last job for this super tasty veggie dinner inspiration ✨This roasted aubergine and tomato, cheesey masterpiece is a delight for your stomach and super easy to make!

This roasted aubergine and tomato, cheesey masterpiece is a delight for your stomach and super easy to make! It seriously defines the word COMFORT, with its layers of oozingly good melted cheese and softened fresh tomato. I served this dish with some nutty brown rice on the side, or for a lighter approach simply serve it with a fresh green salad.

aubergines pre baking

How Big is Your Aubergine?
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 aubergine
  • 1 roma tomato
  • 1 red onion
  • 3 cloves of garlic
  • 1 tin chopped tomatos
  • Tomato puree
  • 1 tsp oregano
  • 2 tsp basil
  • 0.5 tsp cayenne pepper
  • Salt and pepper
  • 2 tsp balsamic vinegar
  • 1/2 ball of mozzarella

Heat the oven to 400f
Chop your aubergine in half longways, and score the inside layer. Bake in the oven for approx 10 minutes whilst you prepare the filling.
Finally chop your onion, garlic and sweat in a saucepan.
Remove your aubergine from the oven and remove the softening filling using a spoon carefully. Add this aubergine to your frying pan along with your herbs, spices and tomato puree, and chopped tomatoes. Allow all this mix to soften on a low heat for approx 10 minutes.
Remove the mix from the heat and add to the carved out aubergines. Meanwhile thinly slice the mozzarella and roma tomato.
Layer alternate pieces of cheese and tomato aross the top of the aubergine.
Bake in the oven for approx 15 minutes, until the cheese is melted, and serve.
  • The melanze is quite filling, however it would be nice served with some brown rice or a salad in summer time.
  • Be VERY careful when removing the aubergine middle from the skin, so you dont pierce through the skin.
The Last Bite
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