Aubergine & tomato grill

A tasty veggie dish that is good all year round, whether with salad or a jacket potato

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 260
  • fat 12g
  • saturates 3g
  • carbs 28g
  • sugars 14g
  • fibre 8g
  • protein 12g
  • salt 1.49g


  • 2 medium aubergines
  • 4 tsp olive oil
  • 1 small onion, chopped
  • 400g tin chopped tomatoes
  • 85g low-fat soft cheese with garlic and herbs
  • 3 tbsp fresh or dried breadcrumbs


Make ahead
If you want to prepare this dish in advance, assemble it and leave to cool, then reheat in the oven at 200C/fan 180/gas 6 for 15-20 mins until the crumbs are browned.


  1. Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.

  2. Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.

  3. Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.

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