Baked aubergine with tomato and mozzarella

Baked aubergine with tomato and mozzarella: an easy oven dish with aubergines, tomatoes, garlic, oregano and creamy mozzarella.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 15 g
• Fat: 18 g
• Carbs: 15 g

Ingredients

• 2 aubergines
• 400 g tomatoes
• 125 g mozzarella
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tsp oregano

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Wash the aubergines and cut them lengthways into thick slices.
2. Spread the aubergine slices out on the tray, brush with olive oil and salt them. Bake at 200 °C for 15–20 min until soft and lightly browned.
3. Finely chop the garlic and stir it with the tomatoes, oregano, salt and pepper into a simple sauce. Drain the mozzarella well and slice or tear it into pieces.
4. Take the tray out of the oven and spread the tomato sauce over the aubergines. Top with the mozzarella.
5. Bake everything at 200 °C for another 8–10 min until the mozzarella has melted and the top takes on a little colour.
6. Serve the baked aubergine hot, ideally straight from the oven. A green salad or some roasted veg goes well with it.

Good to know

I like a dish like this on days when things should be simple but still really good. Warm, juicy and full of oven-baked flavour.

Swaps

Mozzarella → buffalo mozzarella (a little more protein and calcium), tomatoes → unsweetened passata, olive oil → avocado oil (stable at high heat, with monounsaturated fats), oregano → thyme (also contains aromatic plant compounds)

Allergens

The recipe contains milk from the mozzarella; usually suits children well if the aubergine is baked until soft, and fine during pregnancy with pasteurised mozzarella.