Cut off the stalks of the aubergine and then slice lengthways into flat strips and set aside.Peel and finely chop the onion and garlic. 1 jar of Fresh Basil & Tomato Sauce. Turn the slices over, give the remaining oil and lemon mixture a good stir as it will have separated, and brush it over again. Gooey cheese on top of a delicious homemade tomato sauce with eggplant (aubergine) halves as the base. Pick one of our very best aubergine recipes, Sign up to receive recipe inspiration and foodie openings. When the sauce and the aubergine are cooked, rip the mozzarella ball into pieces. As such I have banished oil from this dish and all other nastiesh ingredients. Where originally the aubergine was fried, I bake mine and get an even better greaseless result. No breading, no frying, just healthy comfort food! Related posts . Method. To cut fat and salt further, I replaced some of the mozzarella with ricotta and reduced the amount of Parmesan. Tip in the cans of tomatoes, stir to break them up, then mix in the purée, pepper and a pinch of salt. In a roughly 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Used all mozzarella instead of a mix of ricotta and mozzarella? Chopped Fresh Basil leaves, to serve Recipe from Good Food magazine, September 2015. Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. Serves 4. Instead of frying the aubergines, I reduced the fat by brushing the slices with a mixture of rapeseed oil (instead of olive oil) and lemon juice, and then baking them. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan. Lunch & Dinner, Nutrition, Recipes. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes. Salt and pepper. Arrange the aubergine, the sauce and grated mozzarella in loose layers In a shallow overproof dish (a lasagne dish is ideal), making sure you finish … Brush the aubergine slices all over with 2 tablespoons of the oil. Meanwhile, heat the remaining 1 tsp oil in a medium saucepan. Arrange in a single layer on a large baking tray and bake for 10 minutes. Toss the beans with a 70g pack of rocket and a handful of basil leaves. This dish is a version of my mum’s recipe, tinkered with to make it a truly healthy option. Season with pepper and bake for 10-15 mins more or until softened. Already have an account with us? Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Thanks! Cook in the oven to heat through and brown the top – about ten to fifteen minutes. Try this healthy baked aubergine dish, or check out our classic aubergine parmigiana recipe. Measure the 2 tbsp of oil into a small bowl. Healthy Aubergine Parmigiana Oven-baked, satisfying, and meat-free. An absolute classic, made that little bit healthier by using a few clever tricks. Spread a little of the tomato sauce in the bottom of a shallow ovenproof dish (about 25 x 20 x 5cm). 2 x mozzarella balls. If you serve the Parmigiana with this salad, you can count the meal as having 3 of your 5-a-day. Heat the oven to 200C/fan 180C/gas 6. Repeat the layering of aubergine slices, tomato sauce, ricotta, mozzarella and basil, and finish with the final aubergine slices, the sliced tomatoes and the last of the sauce. Put into the oven for 30 minutes or until golden and bubbling. Serve with a salad. Roast in the oven for 30 minutes, flipping halfway until softened and crisping at the edges. Put the aubergines in a single layer on 2 non-stick baking sheets, then roast for 10-12 minutes until softened … Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan. My fellow Italians out there will know there is hardly anything healthy about the traditional “Parmigiana di melanzane” (aubergine parmigiana), but with a few simple swaps this delicious vegetarian dish will convert even the most carnivorous meat eaters! It is similar to lasagna except thin slices of melt in your mouth aubergine are used in place of the pasta. The calories would increase by 28 kcals. I didn’t eat red meat when I Add the onion and garlic and fry for 3-4 mins, stirring often, until the onion is softened and starting to brown. Lay the aubergine slices snugly in a single layer on the baking sheets, brush the tops with half the oil and lemon, season with pepper and bake for 20 mins. Season with pepper and scatter over the Parmesan. Aug 18, 2020 - Healthy aubergine parmigiana. Enjoy cooking, eating and exploring! Step 4 Put into the oven for 30 minutes or until golden and bubbling. Brush just a little of it onto 2 large, non- stick baking sheets (if you only have 1 tray, bake the aubergines in … This is a super tasty version of the Italian classic aubergine parmigiana (or eggplant parmigiana in the US) that is vegan, great for your digestion and banging with flavour!! Total fat would rise by 2.4g, while saturated fat would rise by 1.7g and salt by 0.2g per serving. Start by laying a third of the aubergine slices widthways across the dish, spread over a third of the remaining sauce and put half the ricotta on top in small spoonfuls, then half the mozzarella. Meanwhile, heat the olive oil in a large pan and cook the onion and garlic for 10 minutes until soft, then add the chopped tomatoes, season, and simmer for 20 minutes. Turn the grill on to a medium-high heat. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Add chopped onions, lemon juice, salt, half of the coriander leaves and black pepper to a pot of water. 2 medium sized aubergines. ; In a large pan heat the spray oil, add in the onion, garlic and oregano, cook on low-medium heat for 10 minutes.Add the canned tomatoes to the pan, stir and then cover and simmer for 15 minutes. Food and Drinks. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. This Eggplant Parmesan is a classic comforting Italian dish makes great use of the wonderful purple vegetable. Aubergine Parmigiana Health Healthy recipes nutrition recipes spices UR vegetables . In a roughly 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Measure the 2 tbsp of oil into a small bowl. Mix the lemon juice into the measured oil. I didn’t salt the aubergines. Grind on some salt and top with the grated Parmesan and a generous helping of pepper. Lightly cook 150g fine green beans in a small pan of boiling water for 3-4 mins, then run under cold water. It's high in protein, low in salt and calories, and delicious to boot. 150g grated parmesan. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, parmesan (or veggie alternative) or other Italian hard cheese, Best DIY restaurant meal kits and recipe boxes, Smoked aubergine, pepper and walnut salad with pomegranate, Leek and farro risotto with toasted hazelnuts, Chickpeas with dates, turmeric, cinnamon and almonds.


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