The Clean and Lean Italian Baked Aubergine is the perfect Vegetarian option for a yummy tasting starter, or, add a Basil and Rocket salad to the recipe and you have a great, Clean and Lean Lunch or Dinner.
2 large aubergines, halved
olive oil, for drizzling
sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon tomato purée
1 tablespoon red wine vinegar
1 x 400g tin chopped tomatoes
2 tablespoons green olives, halved
1 tablespoon capers, rinsed
200g ricotta, whisked
A small bunch of basil & a bunch of rocket
1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Place the aubergine halves in an ovenproof dish and drizzle with olive oil, salt and pepper. Place in the preheated oven and roast for approximately 35-45 minutes, or until soft.
3. Meanwhile in a pan, heat the 2 tablespoons of olive oil and gently cook the onion and garlic, until soft. Increase the heat and add the tomato puréed and cook for a further 3-4 minutes. Add the vinegar and simmer for 2 minutes. Now add the chopped tomatoes and some salt and pepper. Bring to a steady simmer and cook for 15-20 minutes. Add the olives and capers and adjust the seasoning, if needed.
4. Spoon the sauce over the aubergines and top with the ricotta. Return to the oven for another 10 minutes before serving on the rocket with basil leaves scattered over the top.
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