Aubergine & tomato grill

Meat-free Monday

QQServes 2 Prep 5 mins Cook 15 mins

Q2 medium aubergines

4 tsp olive oil

1 small onion, chopped

400g can chopped tomatoes

85g low-fat garlic & herb soft cheese 3 tbsp fresh or dried breadcrumbs salad, to serve

1 Heat the grill. Trim the stalks from the aubergines, then cut each into six slices lengthways. Lay on a baking tray and brush with a little of the oil and some seasoning. Grill until lightly browned, turn, brush with a little oil again, then grill until browned and tender. Leave to cool.

2 Meanwhile, heat the remaining oil in a non-stick frying pan, and fry the onion until softened. Add the tomatoes and simmer for 5 mins. Spread half the aubergine slices with the soft cheese and sandwich with the remaining slices. 3 Spread half the sauce over a shallow baking dish. Arrange the aubergine stacks, overlapping, over the top and pour over the remaining sauce. Sprinkle over the breadcrumbs, then grill until browned. Serve with salad.

PER SERVING 260 kcals, fat 12g, saturates 3g,

carbs 28g, sugars 14g, fibre 8g, protein 12g, salt 1.5g