Prep 20 minutes | Cook 45 minutes | Serves 4
Nutrition Guide
KCal 247
Carbs 19.2g
Fibre 8.6g
Protein 15.1g
Fat 10.4g
Saturates 3.9g
Sugars 16.7g
Salt 0.3g
Fruit/Veg Portion 5
Ingredients
2tsp olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 x 400g cans of chopped tomatoes
4tbsp tomato purée
1tsp dried oregano
1tsp dried mixed herbs
1tsp paprika
2 medium aubergines
125g reduced-fat mozzarella cheese
Small handful fresh basil leaves
25g grated vegetarian Parmesan cheese
25g almond flour
Method
Step One
Heat 1 tsp of oil in a large saucepan and sauté the onion for 4–5 minutes over a low heat. Stir in the garlic and cook for 2 minutes, stirring continuously. Add the chopped tomatoes, tomato purée, and oregano. Bring to the boil, cover, and simmer for 25 minutes.
Step Two
Meanwhile, preheat the oven to 200°C/180°C fan oven/gas 6. Cover a couple of baking sheets with foil. Thinly slice the aubergines lengthways and arrange in a single layer on the baking sheets. Drizzle with the remaining olive oil and sprinkle with the dried herbs and paprika. Bake for 25 minutes.
Step Three
Spread some of the tomato sauce around the base of a 2 litre ovenproof dish and add a layer of baked aubergines. Scatter over half the mozzarella and a few fresh basil leaves. Repeat. Cover with the remaining sauce.
Step Four
Mix together the Parmesan cheese and almond flour and scatter over the top. Bake for 20 minutes until bubbling. Scatter with fresh basil leaves and serve with a mixed green salad.
Step Five
Enjoy!
Visit the Diabetes UK website for more tasty recipes.
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