This is a simple, delicious, and healthy recipe, which makes it the perfect side dish for just about anything! I’m not going to waffle on (shout out to the lady who thinks I waffle too much on this site…) too much about why you should make this recipe, but I’ve never even liked aubergines and I adore this, so that’s got to say something right?
As part of my Slimming World journey I decided it was about time to expand my horizons when it came to vegetables, especially with speed vegetables (like aubergines) and so discovering that aubergines are actually really tasty when cooked right was a big deal. I think I was put off them when we were served them at school, and they were all slimy and pale, but if you cook correctly and make sure to dry them out a bit before cooking they transform into something completely different!
When I decided to do this recipe, I was originally going to put it with something fancy because for some reason aubergines have always felt kind of fancy to me, but given that I normally make this to liven up whatever I fancy for dinner that night, I decided to just do that instead. That’s why I ended up with a slightly odd combo of sausages, mash, aubergine and tomato bake and veg…but hey, it tasted great!
A great way to add extra speed to your meal!
- 1x Large Aubergine
- 4x Large Tomatoes
- 100ml Vegetable Stock
- 1tsp Mixed Herbs
- 120g Soft Goats Cheese (optional - HexA for three people)
- Table Salt (to dry out the aubergine)
- Fry Light
- Slice the aubergine thinly and lay out on a plate. Sprinkle plenty of salt over the aubergines, covering the surface of each slice. This draws out the water and allows them to go crispy when cooked. Cover and leave for 30 minutes.
- Meanwhile, slice two of the tomatoes thinly and set to once side. Roughly chop the other two tomatoes.
- Fry the chopped tomatoes in a sauce pan with Fry Light, and salt and pepper to taste, until they begin to break down. Add the vegetable stock. Simmer until you have a sauce of your desired consistency. Set to once side.
- Once your aubergines have been drying out for 30 minutes, rinse them under cold water to remove the salt.
- Spray a baking tray with Fry Light and layer the aubergine and tomato slices evenly, sprinkling three quarters of the goats cheese as you go if you're using it so that it is equally distributed.
- Pour over the tomato sauce and then add the rest of the goats cheese.
- Bake for 25-30 minutes, or until the visible areas of aubergine have crisped up.
- Serve immediately.
Serves 3. Syn Free on Slimming World. If using goats cheese, this HexA quantity for three people.