A tasty veggie dish that is good all year round, whether with salad or a jacket potato
Ingredients
- 2 medium aubergines
- 4 tsp olive oil
- 1 small onion, chopped
- 400g tin chopped tomato
- 85g low-fat soft cheese with garlic and herbs
- 3 tbsp fresh or dried breadcrumb
Method
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Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
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Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. When the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.
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Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top and pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.