Tasty Aubergine

Tasty Aubergine

I've only had Aubergine (Eggplant) once before this (I wasn't a big fan of it the first time I tried Aubergine), but I found this recipe - tried it out and I cannot wait to do this dish again. It's so tasty and delicate, and overall wonderful that I wish I had made more of it so I could have seconds. I hope you like it too!

Samantha Evans


2 servings
  1. 1 Aubergine (Eggplant)
  2. 2 garlic cloves (chopped)
  3. 4 tbsp olive oil
  4. 100 g cheddar cheese (can be sliced or shredded)
  5. 1 medium tomato (sliced)
  6. 1 tbsp parsley
  7. 1 tsp oregano
  8. 1/4 tsp Salt and pepper
  9. Cooked Rice and Spinach (optional)


  1. Cut the eggplant length wise but don't cut through stem, should look like a deck of cards.

  2. Chop fresh Parsley (or use dried parsley) and garlic finely, mix togetehr with olive oil, oregano, salt and pepper.

  3. Spread olive oil mix on every side of the eggplant (that you've cut)

  4. Slice tomato and cheese thinly and place between slices of eggplant.

  5. Place in oven for 30 minutes

  6. Dress plate with cooked rice and spinach, and enjoy!

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