OK! (UK)

Mini aubergine parmigiana­s

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SERVES 2 INGREDIENT­S

● 1 vegetable stock cube

● 1 large aubergine

● 1 tbsp olive oil

● 1 small onion (thinly sliced)

● 1 clove garlic (thinly sliced)

● 1 tin chopped tomatoes

● 1 tsp of tomato purée

● 1 small splash dark soy sauce

● 80g light mozzarella (grated)

● 25g cheddar (grated)

● 1 handful fresh basil leaves

This is a very tasty dinner that everybody in the family will enjoy whether they’re training or not. It’s high fat, low carb and will fuel your workouts.

1. Fill a saucepan with boiling water and add the stock cube, stirring until dissolved. Slice your aubergine in to about 0.5cm slices and add to the boiling stock. Cover the pan with a lid and turn the heat right down. Simmer for a few minutes so that the aubergine is soft but still holds its shape. Drain.

2. In a non-stick frying pan, heat the olive oil and fry the onion and garlic on a medium heat until softened. Don’t let the garlic burn. Once soft, add the chopped tomatoes and bring to the boil, adding the tomato purée and soy sauce. Tear a few basil leaves and add. Let this simmer for 10 minutes until thickened.

3. Get yourself 2 small roasting dishes or small pie dishes. Begin to layer the ingredient­s starting with the tomato sauce, then sliced aubergine, then a mix of the cheddar and mozzarella. Keep going until you’ve used all the aubergine.

4. Top with extra mozzarella, black pepper and salt.

5. Cook these in the oven at

190ºc/170ºc fan for 10-15 minutes or until the mozzarella is melted.

6. Finish with extra basil.

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