Thursday, 2 February 2017

Skinny eggplant ‘lasagne’.

An excellent low-cal, low-carb Mediterranean-style vegetarian meal for anyone missing pasta.
50 g raw spinach (or defrosted frozen spinach), chopped
50 g parmesan, grated
100 g cottage cheese (or ricotta, but note it has more calories and less protein)
½ red capsicum, deseeded and finely chopped
200 g mushrooms, chopped
1 fat garlic clove, crushed
2 tsp dried oregano
1 tsp dried basil
300 ml passata
1 tbsp olive oil
200 g eggplant, sliced lengthwise in ½ cm strips
12 cherry tomatoes, halved, or 6 larger tomatoes, chopped
50 g cheddar, grated
Preheat the oven to 200°C. Finely chop the spinach and mix it with the parmesan and cottage cheese in a bowl, and season to taste. Place the chopped capsicum and mushrooms in a separate bowl along with the garlic, herbs, passata and olive oil. Season well.

Spread half of the veg mixture over the bottom of a rectangular ovenproof dish or tin, followed by alternating layers of sliced eggplant and the cheese and spinach mix. The last layer should be eggplant.

Pour the rest of the veg mixture over the top and dot with the cherry tomatoes. Cover the dish with foil and bake it for approximately 30 minutes or until the eggplant feels soft and thoroughly cooked. Remove the foil and sprinkle grated cheddar over the top of the lasagne. Put it back in the oven for another 10–15 minutes or until the cheese has melted and browned. Serve with a crunchy green salad.

- You could add Quorn or minced meat to the tomato mix if desired.
- if using fan-forced (convection), reduce the temperature by 20˚C.

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