Aubergine & Tomato Grill
Elevate your dinner with this delightful creamy aubergine bake. Each slice of aubergine is grilled to perfection and then layered with a savory tomato and onion sauce, along with creamy garlic and herb cheese. Topped with a crispy breadcrumb crust, this dish is a beautiful and delicious way to enjoy the rich flavors of aubergines.
— Constant Cookbook
Ingredients
- 2 medium aubergines
- 4 tsp olive oil
- 1 small onion , chopped
- 400g tin chopped tomatoes
- 85g low-fat soft cheese with garlic and herbs
- 3 tbsp fresh or dried breadcrumbs
Instructions
- Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
- Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.
- Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 260 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.49 milligram of sodium
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