Aubergine & Roasted Red Pepper Marinara
1 large aubergine
1 roasted red pepper (I had some Cypressa bottled roasted red peppers)
1 serving Marinara Sauce
125 g reduced fat mozzarella cheese, grated
small handful fresh basil
Peel the aubergine and cut lengthwise into steaks about 1 inch thick. Sprinkle with salt on either side and allow to stand for at least 1 hour. Lots of brown liquid should run out of the aubergines. I normally roll them up and literally wring them out.
Grill the prepared aubergines on a non-stick grill pan until tender (about 5-10 minutes either side).
Place the aubergines in a skillet and pour over the marinara sauce, combined with the roasted red pepper, chopped finely. Cover and simmer over very low heat until the sauce is more of less absorbed by the aubergines.
Top with grated low fat mozzarella and grill until melted and golden. Garnish with a chiffonade of fresh basil.
Serve with 100g broccoli, steamed.
Nutrition Data
Calories (kcal) 405.4
Carbohydrate (g) 22.8
Protein (g) 36.1
Fat (g) 19.5
Fibre (g) 11.2
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