Baked eggplant layer
Time to make: 40 mins
( Hands-on time: 10 mins )
Total cost: $ 8.20 / $ 2.05 per serve
(at time of publication)
Nutrition Info.(per serve)
- 1 eggplant, thinly sliced
- olive oil spray
- 1 tablespoon oil
- 1 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 400g can chopped tomatoes
- 2 tablespoons sun-dried tomato pesto
- 1 teaspoon sugar
- 1 red chilli, finely chopped
- 3 tablespoons fresh basil
- 1/2 cup grated reduced-fat cheddar cheese
Total fat 17g
Saturated fat 6g
Dietary fibre 4g
1 Preheat oven to 190°C. Arrange eggplant slices on a baking tray lined with baking paper. Spray with oil. Bake for 10 minutes.
2 Meanwhile, heat second oil measure in a large non-stick pan and cook onion and garlic until softened.
3 Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.
4 Place one-third of eggplant slices in a lightly greased shallow ovenproof dish. Spoon over half the tomato sauce. Make another eggplant layer then add the remaining sauce.
5 Add the remaining eggplant. Sprinkle cheese over. Bake for 15 minutes. Serve garnished with the remaining basil.
Make it gluten free: Use gluten-free pesto and check cheese is gluten free if using pre-grated.
This dish can be served as a main dish on its own or with grilled fish or chicken.
Hanu de Jong
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