Eggplant Melts
Eggplant Melts



  • 3 tbsp olive oil
  • 2 eggplants, halved lengthways
  • 4 tomatoes
  • 1 x 150 wedge of blue cheese
  • Handful of basil leaves
  • Black pepper
  • Heat the oven to 200C, and drizzle the eggplant halves all over with olive oil. Bake in the oven for about 25 minutes until nice and soft.
  • Remove and then top the eggplant halves with sliced tomatoes and cheese, along with plenty of black pepper. Pop back in the oven for 5 minutes to melt the cheese, then scatter with basil and serve.
25 mins
4 serving
This recipe pairs perfectly with the Beklyn Shiraz 2019 from Currency Creek, Australia.

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