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Tomato and Cheese Topped Aubergines

By: Ramona Cuisine from
Tomato and Cheese Topped Aubergines
Tomato and Cheese Topped Aubergines

"Are you an aubergine lover? Then you are in the right place, have a look at these tomato and cheese topped aubergines!! ? In fact if I say this is delicious it’s an understatement and that’s all I can say about this recipe. I think that if we don’t make a pertinent effort we end up eating pretty unbalanced and mostly end up eating too much meat. Yes, we love a piece of meat (oh, yes, I love my meat) but the issue is that we do need a break from it, right? "

NotesIf you wish to have this with meat, I'd scrap the cheese. Lamb would be the best meat option but that is entirely my taste which doesn't necessarily coincides with yours. It is just a suggestion. Feel free to sprinkle some bacon in the tomato sauce for example.
I have to say I like pork with aubergine too and beef works as well. In the end it all works so give it a go with or without and I promise you will not be disappointed. When this will hit your palate there is only one word that will come out of your mouth that would be, Wow!
This dish serves 4 if it is a main option but if you decide to have it as a side dish I think it will feed 6 or even 8 people. It also depends if you have another little side or a salad and it depends on how hungry you are and/or how big the aubergines are.
Regarding the tomato sauce, if you don't fancy making your own just use any pasta ready made one?? but for me I have to say the home-made one from scratch is the best. Whenever I make my own pasta sauce I make more, two or three portions and I keep it in the fridge. It can last up to a week.


Preparation Time30 min

Cooking Time20 min

Cooking MethodOven


  • 4 aubergines
  • 200 g cheese grated, mixed
  • 300 ml tomato juice (or chopped, or passata)
  • 1 tsp Italian herbs (mixed dry) or fresh basil
  • 1 clove garlic
  • 1 tbsp olive oil
  • salt
  • pepper
  • parsley
  • cayenne pepper (optional)


  1. Wash and cut lengthwise the aubergines. 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.

  2. 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 dry 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.

  3. 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 for 20-25 min.

  4. 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.

  5. 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.

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