Baked Aubergines & Mozzarella

Emma McIntyre has put together a recipe for Baked Aubergines & Mozzarella for us.

Emma is studying the British Wheel of Yoga foundation course with Susie and has practiced yoga for a while now.

Emma is always our go to for recipes whilst on the course and food is her passion (alongside sewing too). Emma has trained as a chef as well as working in food product development for over 10 years.


This Baked Aubergines & Mozzarella dish is a lighter version of Aubergine Parmigiana, which can easily be turned into a vegan recipe without the mozzarella. It takes just over an hour to cook but is well worth the wait.

Serve with crusty bread and a well-dressed green salad.

Serves 2 as a main, 4 as a starter


2 medium/ large aubergines

Cooking oil, for drizzling

1 tablespoons dried oregano

Extra-virgin olive oil, for drizzling

500g cherry tomatoes, a mix of colours if possible

5 garlic cloves, crushed and peeled

30g walnut halves, roughly chopped 

1 tablespoon balsamic vinegar

20 basil leaves

250g buffalo mozzarella 

Baked Aubergines & Mozzarella Method

Preheat oven to 200C fan/220C/435F/gas mark 7.

Place the whole aubergines in a roasting tin and drizzle with a little cooking oil.

Bake in the oven for 25 minutes. 

Remove from the oven and use a sharp knife and tongs to cut the aubergines lengthways. 

Score the flesh in a crisscross pattern, season with salt and pepper, a drizzle of olive oil and half the oregano. Return to the other for a further 10 minutes.

In a bowl, add cherry tomatoes, peel the garlic, oregano and a little salt and pepper and mix well. 

Remove aubergines from the oven and arrange the tomato mixture around them in the roasting tin. Sprinkle over the chopped walnuts.

Return to the oven for a further 20 minutes, until the tomatoes are bursting, caramelising and collapsing at the edges, and until the aubergine flesh is soft and translucent.

Carefully mix the balsamic vinegar and half of the basil leaves into the tomatoes and then pile them on top of the aubergines with a few spoons of the cooking liquor. 

Bake for a further a further 5 minutes and then once done leave to sit for 5 minutes to allow the flavours to mingle. In the meantime dress the salad.

Transfer onto plates or a serving platter, tear the mozzarella on and around the aubergines. Spoon the tomatoes on and around and drizzle with more olive oil. Finally garnish with remaining basil leaves and serve.

Perfect Baked Aubergines & Mozzarella to have post practice with a cold glass of wine. I hope you enjoy!

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