Baked eggplant and tomato
Vegetarian and low GI
This baked eggplant and tomato dish is the perfect starter
Ingredients (serves 4)
- 1 tbs garlic, crushed
- 1 tbs olive oil
- 1 eggplant, cut into strips
- ½ cup Italian
- tomato sauce
- 1 tomato, diced
- 1 tbs fresh flat leaf parsley
- 1 onion
Method
Heat a saucepan on moderate heat and add oil. Add onion and garlic in the saucepan and cook until transparent. Add the eggplant and cook for about five minutes.
Place the tomato sauce and tomato into the saucepan and cook for a further three minutes. Place all ingredients into an ovenproof dish in a 180ºC pre-heated oven and cook for 30 minutes.
NUTRITIONAL INFO: Energy: 2.0g; Protein: 5.0g; Carbs: 5.0g; Fat: 0.6g; Fibre: 5.0g; Sodium: 109mg; GI: Low
Browse more vegetarian recipes or connect with us on Facebook!
