Aubergine, tomato and mozzarella grill

Meaty aubergine slices with juicy grilled tomatoes and melting mozzarella.

We don’t eat enough aubergines – within aubergines’ lovely textured flesh lies potassium, magnesium, B vitamins, copper, folate and vitamin K.

They taste nice. Eat some soon.


  • 1 aubergine, cut lengthways into 5mm slices
  • 2-3tbsp olive oil
  • 2 cloves garlic, chopped
  • ½ teaspoon dried crushed chilli flakes
  • 1 lemon, juice and zest
  • 3 large ripe tomatoes
  • 1 ball of mozzarella
  • a few basil leaves

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Slice the aubergine lengthways. Brush each slice with olive oil and fry in a griddle pan for 2-3 minutes on each side. At the same time grill the tomato slices.

Layer them both in a serving dish.

Add garlic to the aubergine pan with the chilli flakes. Heat for a few seconds then add the lemon juice. Pour this over the aubergine and tomato.

Tear the mozzarella and add to the dish. Season with sea salt, black pepper and a sprinkle of dried mixed herbs.

Place the dish under a hot grill until the mozarella melts.

Scatter over a few torn basil leaves.

Serve with salad and punchy dressing and maybe a fist-sized hunk of nice, proper bread.

Nutrition Info


The beautiful purple skin of the aubergine is where so many of its phytonutrients lie. They’re in the skin to give the plant protection from the elements and pests and when you eat them they help to do the same for you.

Aubergines are rich in anthocyanin and a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.

Good honest nutrition

I did not become a vegetarian for my health, I did it for the health of the chickens.

Isaac Bashevis Singer

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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