Ingredients

Method

• 4 x 150 g brinjals
• 4 slices ham
• 100–125 g Gruyère cheese, thinly sliced
• sea salt and freshly ground black pepper
• olive oil
• ¼ cup fresh cream or vegetable stock
• 400 g sachet creamy tomato sauce
• Italian parsley, chopped, for sprinkling
• potato gnocchi, cooked, or a green salad, for serving

Method

Ingredients

Preheat the oven to 180ºC. Peel the brinjals, keeping them in a large bowl of lemony water until ready to use. Slice in half lengthways, sandwich with the ham and cheese, then season lightly. Place in an oiled baking dish. Add the cream or stock to the creamy tomato sauce and pour over the brinjal sandwiches. Bake for 30 minutes or until the brinjal is tender. Sprinkle with parsley and serve hot with gnocchi or at room temperature with a salad.

Per serving: 1511.9kJ, 12.3g protein, 26.8g fat, 11g carbs