• 4 tbsp olive oil
  • 2 tsp za’atar
  • 3 large aubergines, sliced lengthways
  • 200g roasted red peppers, roughly chopped
  • 250g mozzarella, thinly sliced
  • 125g sundried tomatoes


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Mix together the olive oil and za’atar and brush the aubergine slices 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 distinctive griddle marks. You will need to do this in batches. 

  2. 2

    Line up eight slices of aubergine on a lightly greased baking tray and top each one with a layer of peppers, some of the mozzarella and a scattering of sun-dried tomatoes. Top each with another aubergine slice to create eight 'sandwiches'. Bake in the oven for 10 minutes, until the aubergines are soft and the cheese is oozing.

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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