Donnie46
Slow but sure....
Afghani Aubergine cassorole
(This is very similar to a moussake dish)
Free on a GREEN day.
Ingredients
Method
1. Preheat the oven to 190C/gas 5.
2. Lightly salt both sides of the aubergine slices.
3. Heat Spraylight Oil in a frying pan, then sear the aubergine slices on both sides, in batches, until they turn brown and soft. Remove and drain on kitchen paper.
4. In a separate saucepan, heat more Spraylight Oil, add the garlic and passata, then the chillies, cumin and canderel.
5. Simmer for 10-15 minutes, until the sauce reduces to a fairly thick consistency.
4. Spread a third of the tomato sauce evenly over the base of a shallow, ovenproof dish. Cover with a layer of aubergine slices and sprinkle with half the mint. Spoon another third of the tomato sauce on top, then repeat the aubergine layer and finish with the remaining tomato sauce.
5. Bake in the oven for 15-20 minutes, until heated through.
6. Meanwhile, whisk together the yoghurt and the remaining mint, and season with salt, pepper and a pinch of canderel or splenda.
7. Serve the aubergine casserole in dishes with a dollop of the Greek yogurt on top.
Serve with a salad and a pitta bread (but, don't forget to syn your pitta bread)
(This is very similar to a moussake dish)
Free on a GREEN day.
Ingredients
- 450g Aubergines, cut into 1cm slices
- Spraylight Oil
- 400g tomato passata
- 2 cloves Garlic, crushed
- 2 green chillies, finely chopped
- 1 tsp ground Cumin
- ½ tsp of Canderel or Splenda
- small bunch Mint, chopped
- 200g 0% fat free Greek yogurt
Method
1. Preheat the oven to 190C/gas 5.
2. Lightly salt both sides of the aubergine slices.
3. Heat Spraylight Oil in a frying pan, then sear the aubergine slices on both sides, in batches, until they turn brown and soft. Remove and drain on kitchen paper.
4. In a separate saucepan, heat more Spraylight Oil, add the garlic and passata, then the chillies, cumin and canderel.
5. Simmer for 10-15 minutes, until the sauce reduces to a fairly thick consistency.
4. Spread a third of the tomato sauce evenly over the base of a shallow, ovenproof dish. Cover with a layer of aubergine slices and sprinkle with half the mint. Spoon another third of the tomato sauce on top, then repeat the aubergine layer and finish with the remaining tomato sauce.
5. Bake in the oven for 15-20 minutes, until heated through.
6. Meanwhile, whisk together the yoghurt and the remaining mint, and season with salt, pepper and a pinch of canderel or splenda.
7. Serve the aubergine casserole in dishes with a dollop of the Greek yogurt on top.
Serve with a salad and a pitta bread (but, don't forget to syn your pitta bread)
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