LOW CARBOHYDRATE TOMATO AUBERGINE BAKE

In the original Italian recipe, parmigiana di melanzane, the aubergines are fried in oil, but cooking them my way greatly reduces the calories without compromising the taste. You can make it for the whole family or freeze it in portions.

SERVES 4-6

● 1,100 g/4-5 aubergines

● Pinch of salt

● 250 g/1-2 leeks

● Light spray oil

● 1 tbsp olive oil

● 800 g/2 (400g) cans of whole peeled tomatoes

● 1 tbsp Swiss vegetable

vegan bouillon

● Black pepper to taste

● 125 g/1 light mozzarella cheese, grated

HOW TO PREPARE:

1. Preheat oven to 200C.

2. Slice aubergines about 1 cm thick and salt both sides. Leave aubergines to rest for 15-20 minutes to draw out sour water. Then rinse and place on a tray covered with greaseproof paper. Bake for 10 minutes.

3. Wash and slice the leeks.

4. Heat oil in a large non-stick pan and add the leeks. Fry gently for 1-2 minutes.

5. Add the tins of tomatoes, Swiss vegetable vegan bouillon and pepper.

6. Break tomatoes up with a spoon while cooking.

7. Simmer for 20-40 minutes without a lid so that the water evaporates and a sauce is formed, stirring occasionally.

8. Slightly oil an ovenproof dish using light spray oil. Place a layer of aubergines and then a layer of tomato sauce. Repeat this layering and finish with a layer of tomato sauce.

9. Cover the dish with tinfoil and place in the oven at 200C for 20-40 minutes.

10. Five minutes before the dish is removed from the oven, sprinkle with the mozzarella.