Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
6
Low
Nutrition per serving
Calories335.9 kcal (17%)
Total Fat18.6 g (27%)
Carbs25.7 g (10%)
Sugars16.1 g (18%)
Protein20 g (40%)
Sodium760.2 mg (38%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat your oven to 190°C
Step 2
To create the sauce, gently pan-fry the onion for a few minutes in a splash of olive oil over a medium heat, then add the garlic.
Step 3
After a few minutes, when the garlic is starting to brown, add the chopped tomatoes, season with salt and pepper and add half the oregano. Simmer for 2 minutes, then tip the sauce into an ovenproof dish.
Step 4
Place the aubergine half cut-side down on a board. Use a sharp knife to cut deep V-shaped slits across it every inch or so.
Step 5
Be careful that you only cut 90 per cent of the way through the aubergine so that you still have one whole piece. Dust each slice of mozzarella with oregano and season with salt and pepper. Squeeze a slice into each slit.
Step 6
Place the aubergine in the middle of the sauce and oven-roast for 30 minutes , or until the aubergine is fully cooked and the cheese is melted and starting to colour nicely.
Step 7
Remove from the oven and serve with a little splash of oil over the top.
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