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Cheesy Mediterranean aubergine recipe

Cheesy Mediterranean aubergine recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Just yummy! Aubergine baked whole, stuffed with tomato, mozzarella, feta and thyme.

44 people made this

IngredientsServes: 2

  • 1 large aubergine
  • 2 medium tomatoes, sliced
  • 250g mozzarella cheese, sliced
  • 50g feta cheeese, crumbled
  • salt and pepper
  • fresh or dried thyme, to taste
  • 2 teaspoons olive oil

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Slice large aubergine 6 times part way through up towards the stalk, then fan out and lay on a baking tray.
  2. Slide in a couple of slices of tomato and mozzarella between each slice.
  3. Sprinkle with salt and pepper, feta, thyme leaves and olive oil.
  4. Bake in a preheated 220 C / Gas 7 oven for about 15 minutes.

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15-30 mins depending on size of aubergine-06 Mar 2017

For the fried aubergine

  • 2 aubergines
  • 4 tbsp olive oil, plus extra for frying
  • salt and freshly ground black pepper
  • chopped fresh parsley, to garnish (optional)
  • 1 tbsp Greek yoghurt, to serve (optional)

For the grilled aubergine

  • 2 aubergines
  • 4 tbsp olive oil
  • 1 lemon, juice only
  • 1 garlic clove, crushed
  • salt and freshly ground pepper
  • chopped fresh parsley, to garnish (optional)

For the roasted aubergine

  • 3 aubergines
  • 4 tbsp olive oil
  • 3 tbsp soy sauce
  • 1 red chilli, finely sliced, to garnish (optional)
  • black and white sesame seeds, to garnish (optional)

Canned Tomatoes for Mediterranean Style Sauce

Usually whenever I make a tomato based sauce, I will use fresh tomatoes if I have some on hand, they make a lovely sauce as they don't have that slight acidity that the canning process gives to tinned tomatoes.

However canned tomatoes are just easier and something most of us always have on hand.

One thing to note when choosing your canned tomatoes is to pick a good quality brand, as it will make such a different to your sauce. I really like the Muir Glen brand here in Canada and you can find them at most grocery stores or Amazon.

Baked aubergine recipes

Make the most of seasonal veg with our best baked aubergine recipes. Try a traditional melanzane full of Italian flavours or a ratatouille hotpot.

Spiced aubergine bake

This is vegan comfort food at its best. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal

Layered aubergine & lentil bake

Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

Aubergine, halloumi & harissa skillet bake

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Baked aubergines with cannellini beans

A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

Baked salmon & aubergine cannelloni

Oven-cooked pasta dishes are perfect for an informal meal with friends, especially when you can freeze it ahead

Baked aubergines with coriander yogurt dressing

This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol

Baked aubergines stuffed with minced lamb

Try serving this with a simple cucumber raita or tzatziki and a crisp green salad

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Aubergine rolls with spinach & ricotta

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Lighter aubergine Parmigiana

We've baked the aubergines and used creamy ricotta in this healthy version of Parmigiana di melanzane - far lower in fat and calories than the original

Spicy harissa aubergine pie

Make this veggie bake filled with lentils, sweet potato, feta and aubergine for an easy family meal. You can freeze any leftovers

Aubergine, tomato & halloumi pie

Bake this veggie pie for a meat-free Monday – you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves

Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes

New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal

Aubergine parmigiana

Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese

Why we love this cheesy roasted aubergine…

It’s so easy to make with no need to make the sauce separately or use extra pans. Everything cooks right there in one baking dish and most of the cooking time is hands off.

It’s packed with flavour from the rich cherry tomato sauce and herby breadcrumbs so it can serve as your whole meal or you can have it with some garlic bread like we did or a simple green salad.

This makes a brilliant vegetarian main dish thanks to the meatiness of the aubergine and the melty cheese on top it’s even going to please meat eaters at your next dinner party!

You can also easily make this recipe gluten free by switching to gluten free breadcrumbs or leaving them out altogether.

This also makes great leftovers which can easily be reheated or eaten cold.

Baked Cheesy Aubergine Ingredients

Tinned Cherry Tomatoes: These are a recent discovery of mine and I find the much sweeter than regular tinned tomatoes. However, if you can’t get hold of them it’s fine to use two tins of tinned chopped tomatoes.

Brown Sugar: This gives the sauce a lovely sweetness which you need to counteract the cheesiness on the aubergine.

Aubergines: These are sliced in half lengthways and then scored before roasting.

Fresh Breadcrumbs: I like to blitz some stale bread in the food processor for this but if you don’t have any to hand you could use store bought breadcrumbs or panko instead.

Thyme: The thyme leaves tossed with the breadcrumbs add a lovely herby flavour to the final dish. Switch for another herb if you prefer, rosemary or parsley would be delicious.

Mozzarella: Gives that amazing cheesy topping!

Scroll down to the bottom of this post for the full method and quantities!

How to make cheesy aubergine bake

Roast the aubergines: Put the tomatoes, sugar, seasoning and halved aubergines in a baking dish. Drizzle with oil and sprinkle with plenty of salt. Roast for 30 minutes.

Add the cheese: Mix the breadcrumbs with the garlic and thyme. Add the sliced mozzarella and breadcrumbs to the aubergine. Increase the heat on the oven and cook for another 15 minutes until browned.

Grilled aubergine recipes

Treat everyone to fab fresh veg with our best grilled aubergine recipes. These salads, skewers and stacks are ideal for barbecues or relaxed entertaining.

Satay grilled aubergine

Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce

Aubergine & hummus grills

Try something new with aubergines and make them the main part of your meal with this veggie dish

Grilled aubergine with creamy dressing

A delicious grilled aubergine dish, finished with a creamy dressing, ready in 5 minutes

Grilled aubergine & tomato salad

Throw together a healthy Italian snack of charred aubergine with sweet and spicy basil dressing

Grilled aubergine stacks

Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings

Grilled aubergine tabbouleh

A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous

Grilled aubergine, watermelon & sesame salad

Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. It's topped with shards of sesame brittle for added drama and texture

Grilled aubergines with spicy chickpeas & walnut sauce

This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

Sweet & sour lentil dhal with grilled aubergine

Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!

Breadcrumbed pork with grilled aubergine & spicy tomato sauce

Enjoy a healthier version of this not-so-saintly classic dish

Grilled & marinated summer vegetables

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Aubergine & pepper salad

A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat

Quick mushrooms, aubergines & peppers

Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid

Feta tabbouleh with aubergines

This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match

Grilled Mediterranean veg with bean mash

Getting tired of roast veg with couscous or pasta? Try mashed beans for a cheap, healthy alternative

Charred aubergine, pepper & bulgur salad

Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish

Aubergine, prawn & chorizo salad with preserved lemon dressing

Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat

Charred baby aubergine & toasted quinoa salad

A fresh summer salad that won't leave the veggies feeling left out come barbecue season. Grilled vegetables, herbs, quinoa and crunchy hazelnuts give a variety of gorgeous textures and flavours

Best aubergine recipes

Whether you call it aubergine or eggplant, this is one of the best vegetables in the world. When cooked properly, it has such a creamy, dreamy texture and can soak up almost any flavour you put it with. We love fried aubergine, baked aubergine, stuffed aubergine, roasted aubergine, marinated aubergine… you name it, we love it.

And aubergine is such a versatile vegetable! You can use aubergine in everything from curry recipes to vegan recipes , in noodle dishes and salads, in dips and threaded on skewers. Or stack it up with circles of goats’ cheese for a classy starter ( try our best vegetarian entertaining recipes here ).

When are aubergines in season?

UK aubergine season starts in May and ends in October. Aubergines are at their best between June and September.

How do you cook aubergine?

Aubergines are very versatile and are great cooked in many different ways – but its really important to cook them fully, you’ll know as the flesh will be meltingly tender.

How to grill aubergine: The best way to roast aubergine is to cut it into cubes, toss with a little oil, season and roast at 200C/fan 180C/gas 6 until really soft.

How to BBQ aubergine: Aubergine is also great bbq’d or griddled as it takes on the charred flavour really well. Slice into 1cm think slices, brush with oil (it can absorb a lot of oil so its best to give it a light brushing of oil) season and cook for 3-5 minutes on each side until charred and really soft.

Why we love this aubergine and halloumi bake:

  • It’s a comforting vegetarian recipe so it’s perfect for when you’re avoiding meat
  • It’s an easy weeknight dinner which is full of flavour and plenty of healthy ingredients
  • The whole thing takes about 40 minutes from start to finish

Halloumi Bake with Aubergine Ingredients:

To make this healthy halloumi bake you will need:

  • Onion and Garlic: How all good recipes start!
  • Aubergine: Chopped into cubes. If you want to try a version of this recipe with a different vegetable then make sure you try out my version of this halloumi bake with courgette.
  • Chopped Tomatoes & Tomato Puree: So that you can make that rich tomatoey sauce 🧡
  • Spices: I love to add turmeric, cumin, smoked paprika and chilli flakes to this halloumi bake. You could try a more classic Italian flavour if you prefer with oregano and thyme or even go Mexican with some coriander and chilli powder!
  • Halloumi: My all time favourite cheese (possibly even favourite food!). If you love it too then make sure you check out my halloumi recipes collection.
  • Fresh Basil: To serve. If you don’t have any then feel free to use another fresh herb you have on hand, parsley would be delicious.


I don't know about you but I can attest that I so dearly love lentils and this week will witness me featuring most of lentils recipes. For lentils fan like me, join me in the ride as we unravel some interesting and mouthwatering lentil recipes while lentil haters are encouraged to sit back and enjoy the recipes because I have no doubts that you will definitely be converted to start enjoying it soon. Lentil, botanically known as Lens culinaris is an annual plant of the legume family that is categorized as a pulse.

It's seeds are lens-shaped in appearance, which optimally grow in pods. Lentil is an ancient plant dated as far back as 9,500 to 13,000 years ago and it usually has varying sizes with diverse colours of green, red-orange, brown and yellow. This seed is a highly sought after food because it is packed with numerous nutrients such as dietary fiber, protein, iron, folate, phosphorus and thiamin. Just like beans and other leguminous seeds, the lentils are highly proteinous and nutritious with low levels of easily digestible starch.

There are many types of lentils such as green lentils, decorticated lentils (petite golden), macachiados/Mexican lentils, French puy lentils, beluga lentils, tan lentils, decorticated yellow lentils, eston green lentils and masoor lentils etc. I can go on with listing the different lentils but that would be some other time.
The seeds can sometimes be soaked overnight before cooking depending on the recipe but this particular recipe doesn't require such technique. Normally, I prefer buying lentils that the husk had already been removed, because it saves time and energy for me. Lentil recipes are very common in the Mediterranean, Middle East and Asia. Honestly, this easy cheesy lentils recipe is a super easy one because the lentils only require moderate cooking. Packed with flavour and taste, this is a dish you can't afford to miss. This recipe is always on my winning list and I think this week will witness me preparing more lentil dishes. I hope you sit back and watch as I unfold more lentil recipes in my upcoming posts.

Greek fajitas

Greek fajitas &ndash like normal Mexican fajitas, but with less spice, and more feta cheese. Because everything in life benefits from more feta cheese.

Fajitas were one of the first meals my husband and I cooked together, back when we were young and unskilled, and lived in revolting shared accommodation at uni. A dinner that only requires one pan is very attractive when all the other pans are dirty. And even now that I have my own lovely clean kitchen, I still very much appreciate having minimal washing up to do &ndash so a one pan dinner is always a winner for me.

Fajitas literally couldn&rsquot be easier to make (which is why we used to make them so often). Fry some vegetables &ndash> put in a tortilla &ndash> eat. Bish bash bosh. This time I made them a little more Mediterranean with some balsamic vinegar, crumbled feta cheese, and a herby yogurt dressing. Still easy, still delicious, and relatively healthy too!

I cooked my veggies in a griddle pan because I love the stripey char lines you get on the veg (don&rsquot get me started on char lines again&hellip). If you don&rsquot have one, just use a frying pan instead. Throw some balsamic vinegar over the veggies while they&rsquore still over the heat, so it cooks off and just leaves you with its lovely intense flavour. Then just wrap &rsquoem up in some bread!

I used these fancy flatbread things I found in the supermarket, but any old flatbread or tortilla will work. I cooked them briefly in the griddle pan before I cooked the veg (can&rsquot&hellip resist&hellip the char&hellip), but you can skip that step if you want to. I&rsquom all for making things easier.