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.

Prep time: 5 mins
Cook time: 15-20 mins
Servings: 1-2
Servings: 1-2


  • 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


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


Aubergines are rich in anthocyanin, a phytonutrient found in their purple skin. Specifically a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.

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Portion Guidelines

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