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.

 

Lower Calorie Aubergine, Leek & Broccoli Bake

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