- 0:20 Prep
- 1:10 Cook
- 4 Servings
- Capable cooks
Without eggplant we wouldn’t have world-famous food – French ratatouille, Middle Eastern babaganoush, Greek moussaka, or this Italian dish rich with tomato and cheese.
Ingredients
- 2 eggplants, thinly sliced
- Olive oil spray
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, trimmed, finely chopped
- 1 garlic clove, finely chopped
- 2 x 400g cans diced tomatoes
- 5 Russino Anchovies, drained, finely chopped
- 60g (3/4 cup) finely grated parmesan
- 35g (1/2 cup) fresh white breadcrumbs
Method
- Step 1Preheat a barbecue grill on medium. Spray both sides of the eggplant with oil. Cook one-third of the eggplant for 3 minutes each side or until tender and golden. Repeat, in 2 more batches, with remaining eggplant.
- Step 2Heat the oil in a medium saucepan over medium-low heat. Cook the onion, carrot, celery and garlic, stirring often, for 5 minutes or until soft. Add the tomato and bring to the boil. Reduce heat to medium-low. Cook for 20 minutes. Stir in the anchovy. Season with salt and pepper.
- Step 3Preheat oven to 200°C. Spray a 1.5-2L (6-8 cup) capacity baking dish with oil. Arrange one-third of eggplant over the base. Top with one-third of the tomato mixture and one-third of the parmesan. Continue layering with remaining eggplant, tomato mixture and parmesan. Sprinkle with breadcrumbs. Spray with oil. Bake for 25 minutes or until golden.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
892 kj
Energy
11g
Fat Total
4g
Saturated Fat
5g
Fibre
12g
Protein
17mg
Cholesterol
595.85mg
Sodium
9g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Know-how: To draw bitterness from older eggplants, chop and place in a colander. Sprinkle with salt. Set aside for 20 minutes. Rinse and pat dry.
For a Chinese-style side, stir-fry chopped eggplant with garlic, chilli, soy sauce and water. You can stuff eggplant, too – make hollow shells, fill with cooked rice, and fried onion and capsicum. Bake until tender.
Eggplant is a good source of dietary fibre and vitamin B6.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
0
