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Member recipe

Moroccan Aubergine Bake

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Serves 4

delicious low carb dish made with ragu sauce

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  • 2 large aubergines
  • olive oil
  • 1 quantity ragu sauce
  • tsp each ground cinnamon, cumin and corriander
  • 2 rounded tbsp raisins
  • fresh chopped corriander
  • 2 large tomatoes
  • pine nuts


    1. heat oven to 180. Slice aubergines lengthways into slices about 1 cm thick. Brush with a little oil then griddle or fry until golden
    2. Meanwhile bring the ragu to the boil and add the dry spices and raisins and simmer for 15 mins, uncovered, until the sauce is thickened and most of the liquid has evaporated. Add the chopped corriander
    3. Layer the aubergines and ragu in a large baking dish, starting with the aubergine and ending with a layer of ragu. Slice the tomatoes and arrange, overlapping, over the top then sprinkle on the pine nuts. bake for 15 mins and sprinkle with more corriander before serving

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