Cheesy grilled aubergine recipe is healthy but satisfying - and takes 30 minutes

14 January 2024 , 11:29

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This cheesy grilled aubergine recipe is healthy, comforting and only takes 30 minutes

If you're looking for a super-quick healthy and easy-to-make dinner recipe then you've just found it.

This cheesy aubergine recipe from Slimming World is low-calorie and low-fat, but hearty and filling. It's made with a tomato base which is used as a sauce to smother the aubergine in, and then covered in both mozzarella and parmesan cheese.

You can also steam or boil some vegetables to serve on the side, but the best part about this recipe is that unlike a traditional lasagne with lasagne sheets, it won't take hours, the aubergine cooks quickly as done everything else and you will be done in 30 minutes!

Slimming World Cheesy grilled aubergines

Ready in 30 minutes

• 4 medium aubergines, quartered lengthways
• Low-calorie cooking spray
• 1 level tbsp sun-dried tomato purée
• 400g can chopped tomatoes
• 400g passata with herbs
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 125g reduced-fat mozzarella (from your allowance), roughly torn
• 2 level tbsp freshly grated Parmesan
• Fresh basil leaves, to serve (optional)
• Boiled or steamed vegetables, to serve

Preheat the grill to medium.

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• Put the aubergines in a shallow non-stick baking tray in a single layer and spritz with low-calorie cooking spray. Grill for 15 to 20 minutes or until golden and soft, turning occasionally but making sure they finish cut-side up.
• In the meantime, put the sun-dried tomato purée, chopped tomatoes, passata, vinegar, Worcestershire sauce and 125ml cold water in a saucepan. Bring to the boil over a high heat, then turn down the heat and let it bubble gently for 10 to 15 minutes, stirring occasionally.
• Season the sauce to taste and pour it over the aubergines, making sure they are all nicely coated. Top with the mozzarella and Parmesan, then pop the tray under the grill for a few minutes or until the cheese has melted and is turning golden. Scatter over the basil (if using), and serve with the vegetables of your choice.

Alison Graves