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A bowl of tomato spaghetti topped with aubergine slices with cheese

Cheesy aubergine & tomato spaghetti

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Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

We've used wholemeal spaghetti in this quick and easy dinner to boost the fibre content. It provides four of your 5-a-day along with vitamin C and iron

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal524
low infat16g
saturates3g
carbs65g
sugars15g
fibre19g
protein18g
salt0.8g
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Ingredients

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and drizzle 1 tsp oil over a non-stick baking tray. Press the aubergine into the oil, turn and bake for 10 mins. Mix the cheese with the hazelnuts. Turn the aubergine, top with the sage leaves and cheese mix and bake for 10-12 mins until tender.

  • STEP 2

    Meanwhile, heat the remaining oil in a non-stick frying pan and fry the garlic, carrot, celery and chopped sage for 5 mins, stirring, until just soft. Add the olives, tomato purée, bouillon powder and 200ml water, cover and cook for 5 mins more.

  • STEP 3

    Cook the spaghetti following pack instructions, then drain, reserving some of the cooking water. Toss with the cooked veg, tomatoes and most of the parsley, loosening with some of the reserved water if needed. Top with the aubergine and remaining parsley.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2020

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Rating: 4 out of 5.13 ratings
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