Hi everybody!

Here’s a super healthy and tasty recipe!

In a few steps you will have a delicious meal low in calories yet still satisfying and yummy.

Oven baked aubergines

Servings:2people

Ingredients

  • aubergines: 4
  • sundried tomatoes: 4
  • tomatoes cherry or baby plum: 300 grams
  • capers: 2 tbsp.
  • fresh parsley and basil
  • clove of garlic
  • Worcestershire sauce: 1 tbsp.
  • salt (to taste)
  • pepper (to taste)
  • extra virgin olive oil (as needed)

Instructions

  1. Cut the aubergines in half then make a few slits in the flesh of the aubergine lengthways. Put them on a tray lined with parchment paper.
  2. In a small bowl mix 2 tbsp. of oil with a pinch of salt and some ground pepper and brush the aubergine flesh.Chop finely the garlic with some parsley leaves, 1 tbsp. of capers and the sundried tomatoes then tuck everything into the slits.
  3. Bake in the preheated oven at 200°C until the aubergines will be coloured and soft if you prick them with a fork.
  4. Meanwhile cut the tomatoes in half and season them with some oil, salt, pepper, a tbsp. of Worcestershire sauce and some capers chopped with about 10 basil leaves.
  5. Once the aubergines are ready let them cool down a little then serve with the tomato salad on top.

Notes

For a tastier meal you can add 2 tbsp. of freshly grated Parmesan and some mozzarella slices on the aubergine 10 minutes before they are ready, so the cheese will melt without becoming dry. For a more summery recipe you can serve the aubergines cold and add to the tomato salad some crumbled feta.

We use different types of cookies to guarantee an optimal browsing experience. Only those that allow the correct operation of the site and the sending of anonymous statistics on its use will be enabled.

Do you also want to enable optional cookies for the purposes indicated in the Privacy and Cookie Policy?

Yes No