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    Home » Recipes » Dinner » Vegetarian Dinner

    Baked Aubergine With Red Pesto And Cheese

    Published: Jun 20, 2017 · Updated: Dec 18, 2020 by Neil 12 Comments

    221 shares
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    Half a baked aubergine with red pesto and cheese on a dinner plate with salad. Pin title text overlay at top.

    Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!

    Four halved baked aubergine with red pesto and cheese.

    This baked aubergine (egg plant for my American friends) with red pesto and cheese is one of those perfectly simple recipes that's packed full of flavour but also quick and cheap to make!

    All you need to do is whizz up a simple pesto topping using sun dried tomatoes, olive oil, pine nuts, lime juice and parsley. Spread that over the surface of your baked aubergines, top with cheese, grill and serve with a simple side salad.

    I've used my low fat red pesto dip here, which is perfect for this recipe as it makes plenty for this meal and for dips as well.

    Any of that red pesto you don't use is easily freezable for your next batch of this recipe.

    Of course, you can also use shop bought red pesto too.

    Two dinner plates each with half a baked aubergine with red pesto and cheese and salad on.

    Aubergines haven't really featured here yet, except for having been used within my ratatouille recipes.

    So I thought it was about time to change that and debut them as a really great versatile vegetable, one that can feature as the main part of your meal and not just used within recipes themselves.

    There's also those nutritional benefits we get from incorporating aubergines into our diets.

    They're an excellent source of dietary fibre and store of vitamins (B1 and B6).

    As well as being rich in antioxidants, helping to keep our cells healthy.

    So, if you haven't tried aubergines before, why not give them a go?

    Here's how to get your aubergines perfectly baked for this recipe.......

    A plate of half a baked aubergine with red pesto and cheese and salad and a knife and fork on. A bottle of wine, cherry tomatoes and salt and pepper cellars in the background.

    Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine

    Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 1

    Step One - wash the aubergines and cut them in half length-ways. Score the cut side of the aubergine in a chunky cross cross pattern. Insert the garlic pieces into the slits. Pour tomato passata into a baking dish and then place the aubergine halves in, skin side down, drizzle with olive oil and sprinkle with salt and pepper. Bake until tender, about 40 to 50 minutes.

    Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 2

    Step Two - place a generous tablespoon of red pesto (from my recipe or shop bought) on top of each aubergine half and spread it around.

    Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 3

    Step Three - sprinkle some grated cheese on top.

    Baked Aubergine With Red Pesto And Cheese - How To Bake Your Aubergine Step 4

    Step Four - grill under a medium heated grill for about 5 to 10 minutes until the cheese has melted

    Step Five - serve with a simple side salad such as the spinach salad found in my scallops with chilli and lime recipe.

    I have to admit folks that aubergines were once completely alien vegetables to me.

    To me they were those strange coloured purpley blue shaped vegetables that I had no idea what to do with.

    Fortunately whilst I was a student I spent 6 years working in a hotel kitchen and that's where I learnt how to cook, and how to cook things like this!

    Because of that experience I'm lucky enough to know exactly what to do with aubergines. Plus, if you can get them at 70p each too (price in here in the U.K. at the time of writing this) then I think that you'll agree that this is one amazing budget meal!

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    Other Popular Baked Recipes With Pesto For You To Try

    • Oven baked whole wheat pesto fusilli is just perfect if you’re looking for a quick healthy meal. It’s just a simple pesto sauce combined with healthy whole grains and juicy tomatoes to give you a taste of the Mediterranean.
    • Pesto and mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal. This easy recipe is a great weeknight filler!
    • Oven baked salmon pesto is ready in just 30 minutes. Topped with a tasty creamy cauliflower mash this is a perfect dinner when you’re limited with time.

    Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe! Click to Tweet

    Baked Aubergine with Red Pesto and Cheese Recipe

    I've served these baked aubergines with a simple salad of chopped baby spinach, chopped tomatoes quartered cucumber.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!
    Print Recipe Save Recipe Saved Recipe!
    5 from 1 vote

    Baked Aubergine With Red Pesto And Cheese Recipe

    Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Dinner
    Cuisine: International
    Servings: 4 people
    Calories: 390kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Pasta dish
    • Kitchen scale
    • Measuring spoons
    • Chopping board
    • Kitchen knives

    Ingredients

    • 500 g carton tomato passata
    • 2 large aubergines (eggplant), halved lengthwise
    • 2 cloves garlic , peeled & very finely sliced
    • Olive oil
    • Salt and Pepper
    • 4 tablespoon red pesto
    • 25 g grated low fat cheese
    Metric - US Customary

    Instructions

    • Preheat oven to 200C fan.
    • Wash the aubergines and cut them in half lengthways.
    • Score the cut side of the aubergine in a chunky cross cross pattern. and insert the garlic pieces into the slits.
    • Pour the tomato passata into the base of a baking dish large enough to hold the aubergine halves in a single layer.
    • Place the aubergine halves into the baking dish, skin side down. Drizzle aubergines with olive oil and sprinkle with salt and pepper.
    • Bake until tender, about 40 to 50 minutes.
    • Once baked, remove from the oven and turn on the grill.
    • Place a tablespoon of pesto on top of each aubergine half, sprinkle the grated cheese over and grill under a medium grill for about 5 to 10 minutes until the cheese has melted.
    • Serve with a spinach salad.
    Prevent your screen from going dark

    Nutrition

    Calories: 390kcal | Carbohydrates: 34.7g | Protein: 10.2g | Fat: 26.8g | Saturated Fat: 5.2g | Cholesterol: 11.4mg | Sodium: 1163.7mg | Fiber: 13.8g | Sugar: 18.5g | Vitamin A: 950IU | Vitamin C: 38.8mg | Calcium: 210mg | Iron: 4.9mg

    Nutrition Facts
    Baked Aubergine With Red Pesto And Cheese
    Amount Per Serving
    Calories 390 Calories from Fat 241
    % Daily Value*
    Fat 26.8g41%
    Saturated Fat 5.2g33%
    Cholesterol 11.4mg4%
    Sodium 1163.7mg51%
    Carbohydrates 34.7g12%
    Fiber 13.8g58%
    Sugar 18.5g21%
    Protein 10.2g20%
    Vitamin A 950IU19%
    Vitamin C 38.8mg47%
    Calcium 210mg21%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Ashika | Gardening Foodie

      June 21, 2017 at 7:18 am

      I love how versatile aubergines are, and this looks like a really amazing way to cook it . Really easy too!
      I am going to really enjoy trying out this recipe.
      Have a great Wednesday!?

      Reply
      • neil@neilshealthymeals.com

        June 21, 2017 at 9:24 pm

        Thanks Ashika. I thought that Aubergines would be a complete hassle to cook, but honestly this is so easy! 🙂

        Reply
    2. Susie @ Suzlyfe

      June 21, 2017 at 9:32 pm

      I love baked or roasted eggplant/aubergine and this sounds TO DIE FOR

      Reply
      • neil@neilshealthymeals.com

        June 22, 2017 at 9:03 pm

        I'm with you! Together we shall feast on roasted eggplant/aubergines until we burst!

        Thanks Susie have a great weekend! 🙂

        Reply
    3. Dannii @ Hungry Healthy Happy

      June 22, 2017 at 6:46 pm

      I am a firm believer that pesto makes everything better. Although aubergines are not my favourite vegetable, adding pesto and cheese to them sounds delicious. Good call!

      Reply
      • neil@neilshealthymeals.com

        June 22, 2017 at 9:08 pm

        Thanks Dannii. 🙂

        To be honest I'm not sure that Aubergines would be my favourite vegetable either, UNLESS they were covered in that red pesto and cheese!

        Reply
    4. Shashi at Savory Spin

      June 27, 2017 at 4:07 pm

      Neil, I haven't ever had a red pesto before - but seeing the ingredients that go into it has me drooling! Wow - what a flavor packed meal this is - though, am thinking I'd be happy with just a bowl of that red pesto - and can you imagine all the uses for it! Thanks so much for sharing this recipe and inspiration, my friend!

      Reply
      • neil@neilshealthymeals.com

        June 27, 2017 at 7:55 pm

        Thanks Shashi, and yes you would be happy with just a bowl of red pesto!

        I'm often happy just digging into that alone with a spoon. Ha ha! 🙂

        Reply
    5. David @ Spiced

      July 03, 2017 at 3:12 pm

      These sound amazing, Neil! I have to admit that Laura and I are on a bit of a detox meal plan here as we certainly indulged on our vacation...and this sounds like a super easy and healthy dinner idea! I love the idea of scoring those eggplants and inserting garlic for flavor. I think this one needs to show up here soon! Oh, and that red pesto sounds quite tasty, as well. I'm hungry now!!

      Reply
      • neil@neilshealthymeals.com

        July 04, 2017 at 6:50 am

        Hi David, I hope that you and Laura had an amazing vacation!

        Lynne and I had the remains of this recipe last night that I'd frozen after photographing and they actually froze quite and we just reheated them in the oven.

        Hope you get a chance to make these, they're delicious (as I was reminded last night!) 🙂

        Reply
    6. Simone Illger

      May 12, 2018 at 7:05 pm

      5 stars
      I did a variation of this tonight, and it was delicious! I added courgettes sliced lengthwise and also 10g of Panko breadcrumbs on top of the cheese. Served with rice and a green salad. Thanks for giving me inspiration!

      Reply
      • neil@neilshealthymeals.com

        May 12, 2018 at 7:35 pm

        That sounds absolutely amazing Simone! 🙂

        I've noted that down myself to give it a try. Thanks so much for making my recipe and taking the time to comment too. 😀

        Reply

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    Hello there! I’m Neil. Since 2014 Neil's Healthy Meals has been providing delicious quick healthy recipes and fabulous cheesecakes based on the 80/20 rule for eating. Helping you live a diet free lifestyle. One where you can still enjoy cake! Learn more here

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