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Prep Time 15 minutes - Total 45 minutes - Serves 2

Aubergines not just a cheeky emoji but a fantastic ingredient. So if you fancy something different or a meatless meal, how about this cracking little roasted aubergine dish in a beautiful pesto and tomato sauce.

A really simple dish that allows the aubergine to shine and one that would make a meat lover happy.


  • 1 aubergine, cut in half lengthways.

  • 250 g tomato passata.

  • 100 g cherry vine tomatoes, cut in half.

  • 2 heaped tablespoon green pesto.

  • 125 g buffalo mozzarella, cut into 6 slices.

  • 1 roasted pepper, cut into 6 slices.

  • 1 tbsp of double cream.

  • 1 small handful of fresh basil, roughly chopped.

  • 1 small handful of fresh parsley, roughly chopped.

  • The leaves of 4 fresh thyme sprigs.

  • 1 tbsp of balsamic vinegar.

  • 3 tbsps of olive oil.

  • 20 g of parmigiana Reggiano, grated.


  1. In an ovenproof dish add the passata, pesto, double cream, thyme leaves, 2 tbsps of the olive oil, the 1 tbsp of balsamic vinegar, season with salt and pepper and mix well. Place the dish to one side while you prepare the aubergine.

  2. Place the 2 halves of the aubergine on a clean chopping board, cut face down. Carefully using a sharp knife cut 3 V-shaped slits, season the slits with salt and pepper then stuff the slits with the mozzarella and peppers.

  3. Sit the aubergines in the sauce cut face down and drizzle with the remaining olive oil. Now pop into the oven and roast for 25-30 minutes in a preheated oven set at 200℃ . Then once out of the oven sprinkle with the cheese and herbs.

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