Italian baked aubergines
Our version of 'melanzane parmigiana'- aubergines baked in tomato sauce with Parmesan cheese and basil
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hr 30 mins
- Heat the oven to 190C/fan 170C/gas 5. Score the aubergine flesh in a crisscross pattern but don't go all the way through. Sit scored-side up, snugly in a baking dish, season really well and drizzle with olive oil. Cover with foil and bake for 45 minutes.
- While the aubergine is baking, cook the garlic in 2 tbsp olive oil until soft. Tip in the tomatoes and simmer for 15 minutes until thickened. Stir in most of the basil.
- After 30 minutes take off the foil and pour the sauce over the aubergines. Scatter over the parmesan then bake for another 40-45 minutes until golden and bubbling. Serve sprinkled with the rest of the basil and with a green salad.
PER SERVING
233 kcalories, protein 9.1g, carbohydrate 15.4g, fat 15.3 g, saturated fat 3.5g, fibre 14g, salt 0.4 g
Recipe from olive magazine, June 2012.
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Ingredients
- 2 smallish aubergines , halved lengthways
- olive oil
- 1 garlic clove , thinly sliced
- 1 x 400g tin chopped tomatoes
- ½ a small bunch basil , shredded
- a handful of grated Parmesan
- green salad , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hr 30 mins
Ingredients
- 2 smallish aubergines , halved lengthways
- olive oil
- 1 garlic clove , thinly sliced
- 1 x 400g tin chopped tomatoes
- ½ a small bunch basil , shredded
- a handful of grated Parmesan
- green salad , to serve
PER SERVING
233 kcalories, protein 9.1g, carbohydrate 15.4g, fat 15.3 g, saturated fat 3.5g, fibre 14g, salt 0.4 g
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