Aubergine, Leek & Broccoli Bake

Two lovely veggie recipes for meatless Monday starting with Leek, Potato & Cheese Bake Recipe. This is easy, quick, cheap, tasty and the video shows you exactly how to make it. The lower calorie recipe is a chunky Aubergine, Leek & Broccoli bake topped with Parmesan and rosemary.

 

Ingredients

  • 30 mls olive oil
  • 1 large red onion, cut into wedges
  • 1 aubergine, chopped
  • 2 leeks, cut into chunks
  • 1 broccoli head, cut into florets and stalks chopped
  • 3 large flat mushrooms, chopped
  • 3 sprigs rosemary, chopped
  • 2 x 400g cans cherry tomatoes
  • 50 grams Parmesan, freshly grated

Method

  1. Preheat oven to 200°C (180°C fan) mark 6.
  2. Heat oil in a large flameproof dish.
  3. Add onion, aubergine and leeks and cook for 10 – 12min until golden and softened.
  4. Add remaining vegetables, half the rosemary with the cherry tomatoes and 300ml (½ pint) boiling water.
  5. Season and stir well, then cover and cook in the oven for 30min.
  6. Meanwhile, put the Parmesan in a bowl.
  7. Add the remaining rosemary; season with black pepper.
  8. When the vegetables are cooked, take lid off and sprinkle Parmesan mixture over.
  9. Cook, uncovered, in the oven for 5 – 10min until topping is golden.

Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 220, Fat: 12g, Carbohydrate: 15g