This is one of my favourite recipes, not only because it tastes delicious but it’s also so so so easy to make, I can put it in the oven and get on with what I need to then I can enjoy it as soon as it’s ready!  It’s also a great vegetarian option if you’re looking at cutting down on your meat intake and can be made vegan with a dairy free cheese alternative.



1 Aubergine/Eggplant

125g Mozzarella (drained weight)

2 Tomatoes

1 tin chopped tomatoes

Tomato Puree

1/2 Red Onion

1 Garlic Clove

Olive Oil


Salt & Pepper




Preheat your oven to 200 degrees (or 180 fan)

Slice your aubergine in half long ways and place into a baking dish that is approximately 2 inches deep

Score your aubergine in a cross hatch pattern with 2cm in between each scored line.

Drizzle olive oil over the top

Put in the middle of the oven and set a timer for 30 minutes.

Meanwhile, dice the onion and chop the garlic and put them in a small saucepan with some olive oil on a medium/high heat

Once softened add the tin of chopped tomatoes and lower the heat to a simmer

Add a squeeze of tomato puree and stir well

Add oregano, salt and pepper as necessary to suit your desired taste

Leave to simmer and slice the 2 tomatoes and mozzarella ball.

Once the timer for the aubergine goes off remove the baking dish and place alternate slices of the tomato and mozzarella on top of each aubergine.

Pour the tomato sauce from the saucepan into the baking dish and make sure its evenly spread around each aubergine.

Switch the oven to the grill setting and place the dish on the top shelf.

Keep an eye on it and remove when the mozzarella has slightly browned and the tomato sauce is bubbling.

Remove from the over and ENJOY!

Add some couscous or brown rice as well as some tender stem broccoli or green beans if desired.


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