Melanzanne (Aubergine bake)

4 aubergines

2 tins chopped tomatoes

1 onion – chopped

2-3 cloves garlic – chopped

Oregano

Salt and Pepper

Mozzarella cheese – grated

Oil for frying and brushing the aubergine slices

Parmesan cheese

Method:

·      Gently sauté the onion until soft.

·      Add the garlic and sauté a little longer.

·      Add the tinned tomatoes, oregano, salt and pepper

·      Simmer for 5-10 minutes, until sauce thickens a little.

·      Once cooled slightly, puree with a stick blender until smooth.

·      Peel and slice the aubergines in 1cm thick slices.

·      Salt these and allow them to stand for 20 minutes.

·      Once the dark juices have come off, wash them and dry them on a dish towel.

·      Brush on both sides with oil and grill in the oven until cooked.

·      Layer the aubergine with the tomato sauce, adding a little parmesan cheese between each layer.

·      Top with Mozarella cheese.

·      Bake at 200C for about ½ hour or until golden.

·      Delicious with lamb chops and a Greek salad!

Per 100 g serving:

84 Kcal

5.5g Fat

3.3 g Carbohydrate

4.5 g Protein