Tuesday, July 17, 2007

Lunch Tuesday 17 July - Aubergine Pepperonata

Aubergine Pepperonata
1 small aubergine (about 250g)
1 serving Pepperonata
50g half fat cheese
small handful shredded basil

Slice the aubergine into steaks. Sprinkle with salt and leave to stand for 30 minutes. Squeeze excess moisture from the steaks and saute in a non-stick pan sprayed with olive oil.

Layer the aubergine into a small casserole dish with the pepperonata. Top with grated cheese and bake in a moderate oven until lightly browned and bubbling, about 30 minutes.

Top with the shredded basil and serve.

Nutrition Data
Calories (kcal) 273.4
Carbohydrate (g) 16.7
Protein (g) 21.4
Fat (g) 14.1
Fibre (g) 8.7

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