Thursday, 12 November 2015

Low carb cheese and tomato baked aubergines

This is such a classic comfort food dish, it literally is like a big hug in a bowl and is just perfect for this time of year. Layers of delicious, just crispy aubergine, sandwiched between rich tomato sauce and oozing ribbons of cheese, you'd never guess it was low in carbs as well!


And if  you needed another excuse to make it, you only need three ingredients (plus oil and seasoning).



Without further ado, here's how you do it. To serve two, you will need:
  • Two aubergines
  • A tube of sundried tomato purée (lower in carbs than normal tomato puree, and tastier as well)
  • 100g vegetarian grated parmesan cheese
  • Some basil to garnish 
Then to make it:
  • Cut your aubergines lengthways into strips about 1.5cm thick- you don't need to be at all precise about this!
  • Lie them flat on a baking tray and drizzle in oil, be pretty generous with the oil!
  • Bake in an oven on a medium heat for about 20 minutes or until they're looking crispy at the edges and have started to brown in the middle 
  • Remove from the oven and put one layer in a baking dish
  • Cover in one layer of the tomato purée- this will be about 1/3 of the tube, use the back of a spoon to smear the tomato puree all over the aubergines so they're all covered. 
  • Sprinkle a layer of the cheese over 
  • Repeat these steps until all the aubergine and tomato purée is used up
  • Sprinkle a final layer of cheese over the top followed by some basil- I used Greek basil
  • Place back in the oven and bake for a further 20 minutes on a medium heat until the cheese has browned and the top has started to bubble. 
  • Remove, serve immediately and enjoy. 

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4 comments

  1. oh I LOVE aubergine. This looks amazing!!

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  2. This sounds good, and maybe even easy enough for me to try- three ingredients is pretty much my limit!

    ReplyDelete
  3. This looks truly delicious! I was looking for a recipe to entertain some friends this weekend, and wanted something not too complicated to make, but that would have that 'wow' factor to impress the diners...I think I've definitely found the perfect recipe! I'll let you know how I get on!!!

    ReplyDelete

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