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Cheesy Eggplant Bake
- RECIPE MAKES: 1-2 serves
- PREP TIME: 10 min
- COOK TIME: 35 min
Method
A simple eggplant bake to eat by itself or team up with a salad or pasta/rice.
step 1
Preheat oven to 190C/180c fan force.
step 2
Mix together tomato, garlic, basil, salt & pepper in a bowl.
step 3
Layer the eggplant slices in a small ovenproof dish then cover with a layer of the tomato mixture and top with the low protein cheese.
step 4
Bake for 35mins until eggplant is soft and cheese crispy on top.
TOP TIP
As the recipe uses ½ an eggplant it is easy to make double quantity and use the whole eggplant. Leftovers can be eaten the next day as lunch or dinner.
Serve with a bowl of salad or low protein bread, pasta or rice. Add protein from your allowance as desired.
Ingredients
- 1 large tomato, chopped
- 2 garlic cloves, crushed
- 5g fresh basil, chopped
- ½ medium eggplant, sliced lengthways
- 1/4 cup (approx.) of your favourite vegan low protein cheese
- Pinch of salt and pepper (optional)
Table
