Aubergine Bake
Aubergine/eggplant is a coloured vegetable so it does have a higher carbohydrate content than green vegetables. However, this still counts as a fat meal as the 1 aubergine/eggplant is a small part of the overall recipe. 1 aubergine/eggplant,
2 courgettes/zucchini,
1 red onion,
1 clove garlic finely chopped,
1 red pepper,
250g mozzarella,
100g Emmental (or other hard cheese like Edam or Cheddar),
2 tablespoons tomato puree (dissolved in 1 pint, 568ml, of vegetable stock),
Pine nut kernels,
Olive oil for cooking,
What you do with all this:
Place 1 layer of vegetables in a baking dish (approximately 20 x 30 cm): first the red onion sliced into rings; then the courgettes/zucchini cut into 0.5cm thick slices and then the aubergine/eggplant cut into 0.5cm thick slices.
Sprinkle the garlic on before adding further layers, in the above order, until all the vegetables are in the dish.
Pour the tomato puree and vegetable stock over the vegetables and sprinkle a handful of pine nut kernels over everything.
Cover the top layer of vegetables with a drizzle of olive oil.
Slice the Mozzarella on top of the vegetables.
Cut the red pepper into strips and lay it on top of the mozzarella.
Grate the Emmental on top of everything.
Bake in the oven on gas mark 4 for approximately an hour or until the cheese topping is crisp and brown.
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