Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 eggplants, sliced in half lengthways
- 3tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 250grams can chopped tomatoes
- 1tablespoons tomato purée
- 300grams mozzarella cheese, cut into thin slices
- 1 pinch salt
- 1 handful basil (to garnish)
- 1 pinch pepper
Nutrition per serving
1740kJ / 418Cal
1740 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
22.6grams
Fat
33.0grams
Carbs
8.8grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Brush the eggplants with 2 tablespoons of the oil and arrange, cut-side up, on a baking sheet. Roast in a preheated oven, 200°C for 20 minutes.
Step 2 of 3
Meanwhile, heat the remaining oil in a frying pan, add the onion and garlic and cook until the onion is soft and starting to brown. Add the tomatoes and tomato purée and simmer for 5 minutes or until the sauce has thickened.
Step 3 of 3
Remove the eggplants from the oven and cover each half with some sauce and 2 of the mozzarella slices. Season to taste with salt and pepper and return to the oven for 4-5 minutes to melt the cheese. Serve immediately scattered with basil leaves.
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