Description
Tender roasted aubergine boats filled with rich tomato sauce and topped with melted mozzarella and parmesan for a comforting dinner.
Ingredients
2 large aubergines
4 tbsp olive oil
3 garlic cloves, minced
1 small onion, chopped
1½ cups crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
1½ cups shredded mozzarella
½ cup grated parmesan
Instructions
1. Preheat oven to 400°F.
2. Slice aubergines lengthwise and score the flesh.
3. Brush with olive oil, season, and roast 25 minutes.
4. Prepare tomato sauce by sautéing onion and garlic, then adding tomatoes and seasoning.
5. Fill aubergines with sauce and top with cheeses.
6. Bake 15 minutes until golden.
Notes
For a keto version, reduce tomato sauce and add more cheese.
Serve with salad or roasted vegetables.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Roasted
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
