Garlic, tomato and melted cheese topped aubergines

Prep: 25 mins

Cook: 40 mins

A big batch of these aubergines dressed in garlic and herbs are an ideal vegetarian main course or a delicious snack for a group.

1kg aubergine, sliced into rounds

100ml olive oil

5 tbsp red wine vinegar

1 tbsp sugar

4 garlic cloves, thinly sliced

400g tinned chopped tomatoes, drained

100g white cheddar, grated

Fresh basil, for garnish

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Brush the aubergines on both sides with a little olive oil each.

Bake the aubergine slices until lightly browned on both sides.

Heat the red wine vinegar with the sugar in a small pan, stirring until it has dissolved, then spoon over the aubergine slices.

Heat the remaining oil in a frying pan, add the garlic and lightly toast.

Then add the chopped tomatoes and cook to heat through.

Pour the garlic mixture over the aubergines, top with the cheese and bake until the cheese has melted.

Garnish with basil if using and serve.

Serves
8

Preparation Time
25 minutes

Cooking Time
40 minutes

Main ingredients
Cheese, Vegetables, Sugar, Oil, Garlic

Recipe Type
Dessert, Healthy, Snacks, Vegetarian, Batch Cooking

Special Info
Vegetarian

Level of Difficulty
Easy

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