Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast Cherry Tomatoes, Aubergine and Baked Mozzarella

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast Cherry Tomatoes, Aubergine and Baked Mozzarella

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    • 400g very ripe cherry tomatoes on the vine
    • 2 buffalo mozzarella
    • 4 tbsp olive oil
    • Salt and freshly ground black pepper
    • ½ aubergine
    • 1 tbsp white wine vinegar
    • ¼ tsp sugar
    • extra virgin olive oil, to serve


    1. Preheat the oven to 180°C/gas mark 4. Put the tomatoes and mozzarella in an ovenproof dish, brush with 2 tbsp olive oil. Season. Bake for 8-10 minutes until the tomatoes split and the mozzarella starts to ooze.
    2. Meanwhile, cut 2 x 6mm-thick slices of aubergine and brush with 1 tbsp olive oil. Brush a hot griddle pan with 1 tbsp olive oil and cook the aubergine for 2 minutes each side. Season. Place in a shallow ovenproof dish. Mix the vinegar and sugar with 1 tbsp water and pour over the aubergine. Put in the oven with the tomatoes and mozzarella for the last 2 minutes cooking.
    3. Serve the tomatoes and mozzarella on top of the aubergine, sprinkled with extra virgin olive oil and salt. This dish is delicious with a little pesto, or croutons topped with tapenade.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars