Aubergine & tomato grillA tasty veggie dish that is good all year round, whether with salad or a jacket potato.

Serves 2.

Preparation and cooking times:

Prep 5 mins.

Cook 15 mins.

Ingredients:

  • 2 medium aubergines
  • 4 tsp olive oil
  • 1 small onion , chopped
  • 400g tin chopped tomatoes
  • 85g low-fat soft cheese with garlic and herbs
  • 3 tbsp fresh or dried breadcrumbs

Method:

  1. Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
  2. Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.
  3. Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.

Make ahead:

  • If you want to prepare this dish in advance, assemble it and leave to cool, then reheat in the oven at 200C/fan 180/gas 6 for 15-20 mins until the crumbs are browned.

Nutrition per serving:

260 kcalories, protein 12g, carbohydrate 28g, fat 12 g, saturated fat 3g, fibre 8g, sugar 14g, salt 1.49 g.

Source: http://www.bbcgoodfood.com