Baked Aubergines with Gruyére

Baked Aubergines with Gruyére

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To serve – 4

Preparation time – 15 minutes
Cooking time – 30 minutes

A wonderful rich supper dish – just serve with a green salad, and crusty bread to mop up the delicious juices.

Nutritional Value per serving:
Energy 242kcal; Fat 18g


2 tbsp olive oil, plus extra for greasing and brushing 2 aubergines 450 g/ 1 lb tomatoes, chopped 1 tbsp dried oregano 3 cloves garlic, chopped Salt & freshly ground black pepper 2 tbsp tomato purée 126 g/ 4 oz Gruyére cheese, thinly sliced


  1. Preheat the oven to 200’C/180’C Fan/400’F/Gas 6.
  2. Lightly grease a baking sheet. Slice the aubergines down the middle lengthways.
  3. Use a knife and spoon to gouge out the flesh, taking care not to pierce the skin.
  4. Chop the flesh into chunks.
  5. Place the aubergine flesh in a saucepan with the tomatoes, oregano, garlic, oil and seasoning.
  6. Cook gently, uncovered, for 5 minutes or until slightly softened, stirring occasionally.
  7. Add the tomato purée and cook for 5 minutes or until the mixture has thickened and reduced.
  8. Meanwhile, place the aubergine halves on the baking sheet, brush the insides with oil and cook in the preheated oven for 10-12 minutes, until almost tender.
  9. Fill the aubergines with the tomato mixture, cover with the Gruyére and return to the oven.
  10. Cook for a further 10 minutes or until the cheese has browned.

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