Cheesy Baked Aubergines. Layers of baked aubergine, covered in tomato and mozzarella and baked until golden brown. It's low in calories, rich is taste and a satisfying vegetarian main. Serve with a side salad and enjoy!
Cheesy Baked Aubergines. Layers of baked aubergine, covered in tomato and mozzarella and baked until golden brown. It's low in calories, rich is taste and a satisfying vegetarian main. Serve with a side salad and enjoy!
Ingredients
2aubergines(£1.34)
1(500g) jar of tomato and red pepper sauce(£0.72)
2packs mozzarella balls(£0.98)
1bag rocket salad(£0.49)
1bag baby leaf salad(£0.59)
Cupboard Essential
1tbspolive oil
Salt & Pepper
Method
If you want to reduce the cals you could easily spread 1 mozzarella ball over the 4 pieces, but I’m easing myself out of the holiday season so went for 2.
*Preheat oven to 180°C*
Start by cutting the aubergine lengthways in half. Score the fleshy part and repeat for the other aubergine.
Place on a baking tray and lightly glaze with olive oil (½ tsp approx per slice) and pop in the oven for 30 minutes.
Remove from the oven and add half a clove of minced garlic per aubergine piece and spread with a knife. Spread a generous layer of the tomato sauce and top with mozzarella. Season with salt and pep and chuck back in the oven for 10 minutes.
Serve with a side salad and enjoy! For meal preppers, you can store them in meal prep containers and heat for 1 minute before eating. I haven’t tried freezing them.
