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Overhead shot of 4 aubergine halves topped with melted cheese on stainless steel baking tray
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5 from 4 votes

Cheesy Baked Aubergines ⁠

Cheesy Baked Aubergines. Layers of baked aubergine, covered in tomato and mozzarella and baked until golden brown. It's low in calories, rich is taste and a satisfying vegetarian main. Serve with a side salad and enjoy!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: mains
Cuisine: Mediterranean
Servings: 4
Calories: 258kcal
Author: Mimi Harrison
Cost: £1.03

Equipment

Ingredients

  • 2 aubergines (£1.34⁠)
  • 1 (500g) jar of tomato and red pepper sauce (£0.72⁠)
  • 2 packs mozzarella balls (£0.98⁠)
  • 1 bag rocket salad (£0.49⁠)
  • 1 bag baby leaf salad (£0.59⁠)

Cupboard Essential

  • 1 tbsp olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

If you want to reduce the cals you could easily spread 1 mozzarella ball over the 4 pieces, but I’m easing myself out of the holiday season so went for 2.

    *Preheat oven to 180°C*

    • Start by cutting the aubergine lengthways in half. Score the fleshy part and repeat for the other aubergine. ⁠
    • Place on a baking tray and lightly glaze with olive oil (½ tsp approx per slice) and pop in the oven for 30 minutes.
    • Remove from the oven and add half a clove of minced garlic per aubergine piece and spread with a knife. Spread a generous layer of the tomato sauce and top with mozzarella. Season with salt and pep and chuck back in the oven for 10 minutes. ⁠
    • Serve with a side salad and enjoy! For meal preppers, you can store them in meal prep containers and heat for 1 minute before eating. I haven’t tried freezing them.

    Nutrition

    Calories: 258kcal | Carbohydrates: 19g | Protein: 15g | Fat: 17g