Baked eggplant layer
- 1 eggplantaubergineX, thinly sliced
- olive spray oil
- 1 tablespoon oil
- 1 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 400g can chopped tomatoes
- 2 tablespoons sun-dried tomato pesto
- 1 teaspoon sugar
- 1 red chilli, finely chopped
- 3 tablespoons fresh basil
- ½ cup grated reduced-fat cheddar cheese
Log In or Sign Up to save this recipe to your shopping list.
1 Preheat oven to 190°C. Arrange eggplant slices on a baking tray lined with baking paper. Spray with oil. Bake for 10 minutes.
2 Meanwhile, heat second oil measure in a large non-stick pan and cook onion and garlic until softened.
3 Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.
4 Place one-third of eggplant slices in a lightly greased shallow ovenproof dish. Spoon over half the tomato sauce. Make another eggplant layer then add the remaining sauce.
5 Add the remaining eggplant. Sprinkle cheese over. Bake for 15 minutes. Serve garnished with the remaining basil.
Make it gluten free: Use gluten-free pesto and check cheese is gluten free if using pre-grated.
This dish can be served as a main dish on its own or with grilled fish or chicken.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 6g
Dietary fibre 4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Eggplant, aubergine recipes
Leave a Reply
You must be logged in to post a comment.