PREP TIME: 45 min
COOK TIME: 1 h
READY TIME: 1 h 45 min
CALORIES: 194 Kcal
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- 750 g (1½ lb) aubergines
- 2 teaspoons sunflower oil
- 1 large onion, chopped
- 1 tablespoon cornflour
- 300 ml (½ pint) very low-fat natural yogurt
- 375 g (12 oz) ripe tomatoes, skinned and chopped
- ½ teaspoon ground cinnamon
- 25 g (1 oz) grated Parmesan
- 1 egg, plus 1 egg white, beaten
- Salt and pepper
1 Slice two thirds of the aubergines 1 cm (1/2 inch) thick, sprinkle them with salt and set them aside to drain.
2 Prick the rest of the aubergines all over and boil whole in salted water for 10 minutes.
3 Pat the sliced aubergines dry, paint each slice scantily with oil and grill until lightly coloured. Drain.
4 Poach the onion in a little water and cook gently until soft. Mix the cornflour into the yogurt.
5 Peel the whole aubergines and mash them, mix with the onions, tomatoes, 2 tablespoons of the yogurt mixture, salt, pepper and cinnamon.
6 Line an ovenproof dish with the sliced aubergines. Spread some of the mashed aubergines over the top and sprinkle with Parmesan. Repeat until the dish is nearly full.
7 Beat the egg mixture into the remaining yogurt and pour over, sprinkle with a little cinnamon and salt and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
Protein: 12 g
Fat 5 g
Carbs: 23 g