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Two Tomato & cheese topped aubergines, on a white plate

Tomato and cheese topped aubergines

An easy to prepare, truly versatile and flavorful vegetarian tomato and cheese topped aubergines or eggplants which makes a great side dish.
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Mediterranean, Ramona's Cuisine
Keyword aubergine side dish, cheese topped aubergine or eggplant, eggplant side dish, great side dish
Prep Time 5 minutes
Cook Time 35 minutes
0 minutes
Total Time 40 minutes
Servings 4
Calories 350kcal


  • chopping board
  • knife
  • ovenproof dish
  • grater
  • pan


  • 4 medium aubergines or eggplants
  • 200 g cheese grated, mixed
  • 300 ml tomato juice (or chopped, or passata)
  • 1 tsp Italian dried herbs (mixed dried) or fresh basil
  • 2 cloves garlic grated
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/3 tsp pepper
  • 4 tbsp parsley chopped
  • 1 pinch cayenne pepper or more (optional)


  • Wash and cut the aubergines lengthwise. With a knife groove them on the inside lengthwise (3-4 grooves) and across (6-7 grooves) forming some little squares. Sprinkle some salt and set aside for about 20 minutes.
  • To make your own tomato sauce, take a cooking pan, place on medium heat put the olive oil, when is fairly hot add the garlic cook for 30 seconds and then add the tomato sauce, the dried Italian herbs a pinch of salt and pepper to taste and let it simmer for 10 min or so on medium-low fire. When finished set aside.
  • The aubergines have been resting for a while and they would have collected some juice by now so squeeze all the juice out and place them in the baking tray sprinkle little olive oil all over and place them in the preheated oven at 180°C/350F for 20-25 min.
  • Take the aubergines out of the oven and with the help of a spoon, spoon over and in the crevices plenty of tomato sauce. (3-5 spoonful depending on the size of your aubergines). Do not add any salt any longer as the flesh of the aubergines already have salt in and so does the tomato sauce. The cheese would also have its own salt.
  • Sprinkle some fresh basil leaves and the cheese. Place back in the oven and bake for another 15 min or so until the top is nice and golden.
  • When ready, take out of the oven and serve pretty much immediately. Enjoy!


Calories: 350kcal | Carbohydrates: 32g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 869mg | Potassium: 1282mg | Fiber: 14g | Sugar: 19g | Vitamin A: 1147IU | Vitamin C: 29mg | Calcium: 438mg | Iron: 2mg