Cheesy Aubergine is a stunning vegetarian dish that has flavour, body, texture and a beautiful appearance. Served as a starter, side dish or main dish with rice for lovely meal. I use Cheddar in this dish but Monterey Jack, Gouda, Parmesan and Mozzarella all work really well.
Cheesy Aubergines
An easy dish that packed with flavour and lovely melted cheese.
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Add to CollectionServings: 4 People
Calories: 379kcal
Ingredients
- 4 medium aubergines eggplants
- 8 oz cheddar cheese grated See Note 1
- 10 ½ oz tomato passata
- 3 cloves garlic peel/grate
- 1 tsp salt
- ½ tsp paprika optional
- ½ tsp ground pepper
- 1 tsp mixed herbs
- 10 leaves basil finely sliced
- 2 oz rocket leaves
Instructions
- Clean the aubergines/eggplants and dry with kitchen paper. Slice them in half lengthways and using a sharp knife make lengthways (vertical) and widthways (horizontal). Make about 4 vertical and 8 horizontal.4 medium aubergines
- Sprinkle with salt and put to one side for about 20 -25 minutes.
- While the aubergine is salting, make the sauce.
- Place a saucepan over a medium heat and add the oil.
- When hot add the garlic and stir for 25 – 30 seconds then ad the passata and stir.3 cloves garlic, 10 ½ oz tomato passata
- Preheat the oven at 175C/350F/Gas Mark 4.
- Back to the sauce, add the mixed herbs and paprika, stir and have a taste. Season with salt and pepper to your taste. When happy, reduce the heat so it gently simmers and leave for 10 – 12 minutes. When cooked through remove from the heat.1 tsp salt, ½ tsp paprika, 1 tsp mixed herbs, ½ tsp ground pepper
- The salt will have pulled juices from the aubergines. Gently wipe excess from them and give a little squeeze to remove any more. Don’t squash them.
- Place the aubergines on a baking tray and drizzle a little more olive oil and place them in the oven on the middle shelf.
- Cook for 20 – 25 minutes or until the flesh has soften. Remove from the oven and pour the tomato sauce over each aubergine making sure each one is covered.
- Scatter the chopped basil leaves over the sauce and the top each aubergine with the grated cheese.10 leaves basil, 8 oz cheddar cheese
- Return to the oven and cook for about another 15 minutes or until the cheese is bubbling and gold brown.
- Remove from the oven and serve with a scatter of rocket leaves for the peppery bite.2 oz rocket leaves
Notes
While I use Cheddar in this recipe, Monterey Jack, Gouda, Parmesan, Mozzarella all work well. I find cheddar has a lovely flavour, melts well and is economical.
Nutrition
Calories: 379kcal | Carbohydrates: 36g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 983mg | Potassium: 1441mg | Fiber: 15g | Sugar: 20g | Vitamin A: 1246IU | Vitamin C: 19mg | Calcium: 464mg | Iron: 3mg
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