• 3 large aubergines, sliced lengthways into 16 x 5mm slices
  • 4 tbsp olive oil
  • 2 tsp za’atar or Lebanese spice mix
  • 200 g roasted red peppers, roughly chopped
  • 125 g sundried tomatoes
  • 250 g mozzarella, thinly sliced
  • Green salad, to serve


  1. 1

    Preheat the oven to 200°C / fan 180°C / gas 6. Mix together the olive oil and za’atar and brush each slice of aubergine on both sides with the oil. Heat a griddle pan over a high heat and sear the aubergine slices for a minute on each side, until they just start to soften and have the distinctive griddle marks. You will need to do this in batches. 

  2. 2

    Line up eight slices on a lightly greased baking tray and top each slice with a layer of peppers, some of the mozzarella and a scattering of sundried tomatoes. Top each with another aubergine slice to create eight 'sandwiches'.  

  3. 3

    Bake in the oven for around 10 minutes, until the aubergines are nice and soft and the cheese is oozing. Serve straight away with a green salad. 

Nutritional Details

Each serving provides
  • Energy 1671kj 399kcal 20%
  • Fat 31.6g 45%
  • Saturates 10.4g 52%
  • Sugars 10.4g 12%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

13.3g carbohydrate 1.8g fibre 14.4g protein

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