Recipe

Italian baked aubergine

  • Serves: 4
Italian Baked Aubergine

Cook up a taste of Italy with this clean and lean recipe. Aubergines are high in fibre and low in fat, while ricotta provides a delicious hint of cheese.

This recipe is part of the Clean and Lean Diet Cookbook series.

Method:

1. Preheat the oven to 200˚C/400˚F/gas mark 6. Place the aubergine halves in a dish and drizzle with olive oil, salt and pepper. Place in the preheated oven and roast for around 35 minutes.

2. In a pan, heat the olive oil and cook the onion and garlic until soft. Increase the heat and add the tomato purée and cook  for 3-4 mins, add the vinegar, and simmer for 2 mins, now add the chopped tomatoes and some salt and pepper. Bring to a simmer and cook for 15-20 minutes. Add the olives and capers.

3. Spoon the sauce over the aubergines and top with the ricotta. Return to the oven for 10 mins. Serve with rocket salad.

View all Articles