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Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!
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Baked Aubergine With Red Pesto And Cheese

Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal.
Course Dinner
Cuisine International
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 390kcal
Author Neil

Ingredients

  • 500 g carton tomato passata
  • 2 large aubergines (eggplant), halved lengthwise
  • 2 cloves garlic , peeled & very finely sliced
  • Olive oil
  • Salt and Pepper
  • 4 tablespoon red pesto
  • 25 g grated low fat cheese

Instructions

  • Preheat oven to 200C fan.
  • Wash the aubergines and cut them in half lengthways.
  • Score the cut side of the aubergine in a chunky cross cross pattern. and insert the garlic pieces into the slits.
  • Pour the tomato passata into the base of a baking dish large enough to hold the aubergine halves in a single layer.
  • Place the aubergine halves into the baking dish, skin side down. Drizzle aubergines with olive oil and sprinkle with salt and pepper.
  • Bake until tender, about 40 to 50 minutes.
  • Once baked, remove from the oven and turn on the grill.
  • Place a tablespoon of pesto on top of each aubergine half, sprinkle the grated cheese over and grill under a medium grill for about 5 to 10 minutes until the cheese has melted.
  • Serve with a spinach salad.

Nutrition

Calories: 390kcal | Carbohydrates: 34.7g | Protein: 10.2g | Fat: 26.8g | Saturated Fat: 5.2g | Cholesterol: 11.4mg | Sodium: 1163.7mg | Fiber: 13.8g | Sugar: 18.5g | Vitamin A: 950IU | Vitamin C: 38.8mg | Calcium: 210mg | Iron: 4.9mg