| Type | Per person |
|---|---|
| Energy | 168 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 18 gr |
| of which sugars | 14 gr |
| Fibres | 9 gr |
| Protein | 5 gr |
| Salt | 0.1 gr |
Aubergine in tomato sauce
Main course
2 persons
20 - 30 min
With seasonal products
450gr vegetables p.p.
Ingredients
2 persons
| 1 can | peeled tomatoes without salt |
| ½ teaspoon | oregano |
| 1 teaspoon | rosemary |
| 1 tablespoon | olive oil |
| 1 | wholemeal rusk |
| 2 | small aubergines |
| 1 clove | garlic |
Preparation
- Preheat the oven to 175° C.
- Puree the tomatoes with the liquid in a food processor or with a hand blender.
- Crush the rusks.
- Remove the skin from the garlic and cut the garlic into small pieces.
- Heat the oil and fry the garlic until soft.
- Add the tomato puree with the oregano and let the sauce simmer for a few minutes. Flavour the sauce with some pepper.
- Wash the aubergines and remove the stalk.
- Halve the aubergines lengthwise and cut the halves into thick slices.
- Arrange the slices in an ovenproof dish and pour the sauce over them.
- Sprinkle with the crushed rusk and rosemary.
- Cook the aubergines in the middle of the oven for about 40 minutes.
Menu suggestion: Delicious with cannellini beans and potatoes.
Source: Nutrition Centre.
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Nutritional values
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