Baked Aubergine

Baked Aubergine with Cheese and Tomatoes. This flavourful and delightful mediterranean inspired dish uses simple, quality, fresh ingredients as cooking at its best should!


  • 4 medium-sized aubergines (aka. eggplants)
  • 2 onions - chopped.
  • extra virgin olive oil
  • 2 400 g tins tomatoes
  • 1 tsp sugar - to sweeten tinned tomatoes
  • dash of red-wine vinegar
  • mozzarella - enough to cut into 8-12 slices
  • 1 bunch fresh basil leaves - use stems in tomato sauce and leaves to garnish
  • sea salt and freshly ground black pepper
  • mixed salad leaves - for serving


  • Preheat the oven to 200°C/180°C fan/Gas 6.
  • Wash and cut the aubergine in half lengthwise. Score the flesh, drizzle with olive oil and sprinkle with salt. Place in a baking dish in the oven, cut side up, for about 25 minutes or until tender.
  • Meanwhile, heat the extra olive oil in a large pan over medium heat and add the onions. Cook slowly until soft and translucent. Roughly chop the tomatoes in their tins and add to the onion, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly. Bring to a simmer, then turn down the heat and simmer for 45 minutes (to reduce the acidity), stirring occasionally, until thick.
  • Remove the aubergines from the oven, pour the tomato mixture over them and top with mozzarella slices. Return to the oven for a further 15 minutes or until the cheese melts. Sprinkle with basil.
  • Serve immediately with a green salad and freshly baked focaccia bread from our bakery.