Hi everybody!

Here’s a super healthy and tasty recipe!

In a few steps you will have a delicious meal low in calories yet still satisfying and yummy.

Oven baked aubergines



  • aubergines: 4
  • sundried tomatoes: 4
  • tomatoes cherry or baby plum: 300 grams
  • capers: 2 tbsp.
  • fresh parsley and basil
  • clove of garlic
  • Worcestershire sauce: 1 tbsp.
  • salt (to taste)
  • pepper (to taste)
  • extra virgin olive oil (as needed)


  1. Cut the aubergines in half then make a few slits in the flesh of the aubergine lengthways. Put them on a tray lined with parchment paper.
  2. In a small bowl mix 2 tbsp. of oil with a pinch of salt and some ground pepper and brush the aubergine flesh.Chop finely the garlic with some parsley leaves, 1 tbsp. of capers and the sundried tomatoes then tuck everything into the slits.
  3. Bake in the preheated oven at 200°C until the aubergines will be coloured and soft if you prick them with a fork.
  4. Meanwhile cut the tomatoes in half and season them with some oil, salt, pepper, a tbsp. of Worcestershire sauce and some capers chopped with about 10 basil leaves.
  5. Once the aubergines are ready let them cool down a little then serve with the tomato salad on top.


For a tastier meal you can add 2 tbsp. of freshly grated Parmesan and some mozzarella slices on the aubergine 10 minutes before they are ready, so the cheese will melt without becoming dry. For a more summery recipe you can serve the aubergines cold and add to the tomato salad some crumbled feta.

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