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.
Serves: 1-2 • Prep: 5 mins • Cook: 15-20 mins • Easy 
  • 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
The skins of aubergines hold a really powerful phytonutrient called Nasunin which is especially beneficial to brain cell membranes.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

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