Charred aubergine melt

Recipe by Ramon Muscat from Radisson Blu Resort, St Julian’s 


  • 1 aubergine
  • 1 tbsp olive oil, plus extra for drizzling
  • ½ large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 cherry tomatoes, halved
  • 30g pitted kalamata olives, chopped
  • Handful basil leaves, chopped
  • 70g ball mozzarella, torn into bite-size pieces 


  1. Heat oven to 220°C. 
  2. Slice the aubergine in half lengthways, leaving the stem intact. 
  3. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 2 shells. 
  4. Brush these with a little of the oil, season and place in a baking dish. 
  5. Cover with foil and bake for 20 mins. Chop the flesh and place to one side. 
  6. Add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. 
  7. Add the chopped aubergine flesh and cook through. 
  8. Tip in the garlic and tomatoes and cook for 3 mins more. 
  9. Stir in olives, basil, mozzarella and seasoning.
  10. When the aubergine shells are tender, remove from the oven and reduce heat to 180°C. 
  11. Pile stuffing into shells drizzle with a little more oil. 
  12. Bake for 15-20 mins, until the cheese is melted.

This recipe first appeared on Gourmet Today, June, 2016.

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