| 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 whole-wheat rusk |
| 2 small aubergines |
| 1 clove garlic |
Preparation
1. Preheat the oven to 175° C.
2. Puree the tomatoes with the liquid in a food processor or with a hand blender.
3. Crush the rusk.
4. Remove the skin from the garlic and cut the garlic small.
5. Heat the oil and fry the garlic softly in it.
6. Add the tomato puree with the oregano and let the sauce simmer for a few minutes. Flavour the sauce with some pepper.
7. Wash the aubergines and remove the stem end.
8. Halve the aubergines lengthwise and cut the halves into thick slices.
9. Arrange the slices in an ovenproof dish and pour the sauce over them.
10. Sprinkle with the crushed rusk and rosemary.
11. 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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