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Aubergine Bake
  • Serves 6
  • UNITS: 1 per serving
  • FAT POINTS: 3.75 per serving
  • CALORIES: 370 per serving
  • 1lb/454g minced beef (12% fat maximum)
  • 3 Aubergines
  • Few sprays Fry Light 1 calorie oil
  • 1 large onion, diced
  • 1 large can chopped tomatoes
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 teaspoon dried mixed herbs
  • 3oz/84gg grated half fat cheddar cheese
  • 8oz/226g very low fat natural yogurt
  • Salt & black pepper
  1. Pre-heat oven to 190C/375F/gas mark 5.
  2. Top and tail the aubergines and cut into rounds. spread on a plate or board and sprinkle with with salt. After 15 minutes rinse the aubergines with cold water in a colander, drain and pat dry with paper kitchen towels.
  3. Spray a non-stick pan with Fry Light and cook the aubergines until just soft, take them out of the pan and set aside.
  4. In the same pan cook the onion, minced beef, tomatoes, peppers, herbs and seasoning. Cook for 10 minutes.
  5. Place alternate layers of aubergine slices and the meat mixture into an ovenproof dish, finishing with aubergines. Pour over the yogurt and sprinkle with grated cheese. Bake for 35 minutes until brown and bubbling. serve hot with a crispy mixed salad.
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