Print Recipe
Aubergine, Tomato and Bean Bake
  1. Make the tomato sauce as per recipe.
  2. Heat a griddle pan and when hot place disks of aubergine in pan and cook for a couple of minutes on each side until they are starting to colour. Remove and cook in batches.
  3. To assemble dish: Place the aubergine discs on the bottom of a large baking dish, top with the crumbled feta cheese and a sprinkling of the parsley. Season.
  4. Stir the beans into the tomato sauce and pour over the feta cheese.
  5. Top with any remaining beans, the remaining parmesan and bake in medium oven (190/No. ) for 35 mins.
  6. Sprinkle with remaining parsley and serve with either sweet potato mash, a dressed green salad or a chunk of home made rye bread.

You may also like...

Barley Risotto with Marinated Feta

Although risotto is traditionally made with rice, I have started to swop the grain to barley as barley is high in beta-glucans so is excellent at balancing blood sugar levels as it improves insulin sensitivity. It is higher in fibre than risotto rice so will fill you up for longer. In addition it contains a fair amount of protein and Vit-B and magnesium. Magnesium is a good muscle relaxant and in studies barley has been shown to reduce blood pressure as well as LDL cholesterol.

Read More »