Baked Aubergine (Eggplant) with Tomato

Simple ingredients, quick and easy to prepare, but definitely not lacking in taste. This can be served with a fresh salad as a lunch dish or with rice, vegetables or couscous for a more substantial meal.

1 Hr 10 Minutes

Serves 2

96 kcal per serving

METHOD

Preheat the oven at 220 degrees (200 degrees if fan assisted)

Start by making the sauce

1 Heat the oil over a medium heat and fry the garlic for a few seconds before adding the tomatoes. Stir well and add the salt, water and agave.

2 Bring to the boil and reduce to a simmer. Add the basil and continue to simmer for another 2 minutes.

3 Using a flat spoon, pass the sauce through a sieve and discard leftover basil and garlic.

4 Pour the sauce into an oven-proof dish, large enough to hold the 4 aubergine halves. Place the aubergines on top and score them deeply in a diamond shape pattern being careful not to cut through the skin. Brush the aubergines with the oil, sprinkle over the thyme and spoon some of the sauce over the aubergines to cover.

5 Add a little more seasoning of salt and pepper and bake in the oven for 1 hour.

Serve hot or at room temperature.

RECIPE NOTES

RECIPE TIPS