Aubergine, mozzerella and tomato bake

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Aubergine, mozzerlla and tomato bake


  • 3/4 medium sized aubergines
  • Mozzarella cheese (sliced)
  • Mozzarella cheese (grated)
  • 3 tomatoes (sliced)
  • handful of baby potatoes
  • handful of baby carrots


  1. Wash and dry the aubergines
  2. Slice them in three quarters of the way through (so that they are still intact at the bottom)
  3. Place the mozzarella slices in to the slits of the aubergine
  4. par-boil the potatoes and carrots
  5. Place on to a greased oven tray
  6. Sprinkle the sliced tomatoes, potatoes and carrots along with grated cheese around the edges of the baking tray
  7. Cover the tray and slow bake on 180 Degrees

Aunty's Tips!

You could also try this out with corgette or butternut squash!