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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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You have to try our delicious low-calorie, vegetarian aubergine rollatini. It's high in iron, protein, calcium and fibre and it has 6 serves of vegetables, making it the ultimate healthy lunch or dinner. Comfort food for the family.
1 Preheat oven to 180°C and line 2 baking sheets with baking paper.
2 Remove eggplant ends and slice thinly lengthwise. Place eggplant slices on prepared trays, spray lightly with oil, place in hot oven and cook for 10 minutes. Remove from oven and allow to cool.
3 Meanwhile, in a large bowl, combine half of the mozzarella with cottage cheese, parmesan and egg. Season with black pepper.
4 Spray a large frying pan lightly with oil and set over a medium heat. Add onion and garlic and cook for 1 minute. Add passata, tinned tomatoes and spinach and heat slightly. Spread half of this mix on the bottom of a large baking dish. Spread about 1 tablespoon of cheese mix on each of the eggplant slices, roll each one and stand in the baking dish.
5 Top with remaining tomato mix and sprinkle with remaining mozzarella. Bake for 15 minutes until cheese is golden on top. Remove from oven and serve with dressed salad leaves.
Make it gluten free: Check passata is gluten free.
Make vinaigrette with 2 parts lemon juice to 1 part olive oil.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 384 cal
Kilojoules 1610 kJ
Total fat 17 g
Saturated fat 8 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
