Serves: 6-8; Prep: 15 mins; Cook: 30 mins; Cals per portion: 194
Slices of aubergine baked and topped with tuna, rice and mozzarella make a delicious low calorie dish.
Ingredients: 2 aubergines; 3 tbsp/45ml olive oil; 1 onion, chopped; 1 clove garlic, crushed; 14oz/396g can chopped tomatoes; 1 tbsp/15ml tomato puree; 1 tsp/5 ml dried basil; 1 tbsp/15ml chopped fresh parsley; salt and black pepper; 7oz/198g can tuna in brine; 2oz/50g rice, cooked; 4oz/125g mozzarella cheese
- Preheat the oven to Mark 4 / 350oF / 180oC. Cut the aubergines into eight equal slices. Brush the slices with about 2 tbsp/30ml of the olive oil and place on a baking tray, Bake in the preheated oven for 10-15 minutes.
- Heat the remaining oil in a pan, add the onion and garlic and fry until soft. Stir in the tomatoes, tomato puree and the herbs. Bring to the boil and simmer for about 10 minutes, until the mixture thickens. Season to taste with salt and black pepper.
- Remove from the heat and stir in the flaked tuna and cooked rice. Place a spoonful of the rice mixture on each slice of aubergine and cover with a slice of cheese.
- Bake in the oven for 15 minutes until the aubergine is cooked through and the cheese is bubbling.