Baked eggplant and tomato

Vegetarian and low GI

This baked eggplant and tomato dish is the perfect starter

Ingredients (serves 4) 

  • 1 tbs garlic, crushed
  • 1 tbs olive oil
  • 1 eggplant, cut into strips
  • ½ cup Italian
  • tomato sauce
  • 1 tomato, diced
  • 1 tbs fresh flat leaf parsley
  • 1 onion


Heat a saucepan on moderate heat and add oil. Add onion and garlic in the saucepan and cook until transparent. Add the eggplant and cook for about five minutes. 

Place the tomato sauce and tomato into the saucepan and cook for a further three minutes. Place all ingredients into an ovenproof dish in a 180ºC pre-heated oven and cook for 30 minutes.

NUTRITIONAL INFO: Energy: 2.0g; Protein: 5.0g; Carbs: 5.0g; Fat: 0.6g; Fibre: 5.0g; Sodium: 109mg; GI: Low

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