Aubergine, Leek & Broccoli Bake
Two lovely veggie recipes for meatless Monday starting with an Aubergine Bake Recipe. This is easy, quick, cheap, tasty and the video shows you exactly how to make it. The lower calorie recipe is a chunky Aubergine, Leek & Broccoli bake topped with Parmesan and rosemary.
Lower Calorie Aubergine, Leek & Broccoli Bake
Ingredients
Ingredients
- 30 mls olive oil
- 1 large red onion, cut into wedges
- 1 aubergine, chopped
- 2 leeks, cut into chunks
- 1 broccoli head, cut into florets and stalks chopped
- 3 large flat mushrooms, chopped
- 3 sprigs rosemary, chopped
- 2 x 400g cans cherry tomatoes
- 50 grams Parmesan, freshly grated
Method
Method
- Preheat oven to 200°C (180°C fan) mark 6.
- Heat oil in a large flameproof dish.
- Add onion, aubergine and leeks and cook for 10 – 12 min until golden and softened.
- Add remaining vegetables, half the rosemary with the cherry tomatoes and 300ml (½ pint) boiling water.
- Season and stir well, then cover and cook in the oven for 30 min.
- Meanwhile, put the Parmesan in a bowl.
- Add the remaining rosemary; season with black pepper.
- When the vegetables are cooked, take lid off and sprinkle Parmesan mixture over.
- Cook, uncovered, in the oven for 5 – 10 min until topping is golden.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 220, Fat: 12g, Carbohydrate: 15g