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Cheesy Aubergine

This is amazing as a snack or comfort it’s really satisfying and you can even use it as part of your meal. The cheese is rich in calcium, aubergines are high in potassium, and tomatoes are a great way to fill up on Vitamin C!

2 aubergines

5 table spoons olive oil

1 teaspoon Sea Salt

1 large onion diced

1 red paprika diced

4 tomatoes diced

1 teaspoon Herbamare Salt

¼ teaspoon black pepper

1 15oz can of good quality tomato sauce

2 bay leaves

½ teaspoon oregano

200g grated cheese of your choice


Heat a medium size frying pan on a medium heat and place 3 tablespoons of oil and sauté onions and paprika for about 5 minutes or until soft, then add tomatoes, salt, pepper, oregano, and bay leaves and mix every so often until the tomatoes are soft, about 5 minutes. Then add the tomato sauce, until it bubbles and switch off the flame. Remove the bay leaves and place the contents to a mixing bowl and blend the tomato mixture with a hand blender.

In the meantime, preheat your oven on grill at 200 degrees, slice the aubergines into thin slices horizontally, about ½ cm thick, mix 2 tablespoons olive oil and sea salt and smear over both sides of the slices and place on your grill pan in the oven for roughly 6 minutes on each side until you start to see it look like it’s getting toasted and remove from oven.

Using a spoon smear the tomato sauce mixture over the aubergine slices and top with cheese to your preference, then sprinkle with some more oregano. Place back into the oven until the cheese is melted. Enjoy your well-deserved meal!

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