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. Add Photo

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

  2. Add Photo

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

  3. Add Photo

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

  4. Add Photo

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

  5. Add Photo

    Place in oven for 30 minutes

  6. Add Photo

    Dress plate with cooked rice and spinach, and enjoy!

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords