Aubergine and Tomato Grill
|Olive oil||4 Teaspoon|
|Onion||1 Small, chopped|
|Canned chopped tomatoes||400 Gram|
|Low fat soft cheese with garlic & herbs||3 Ounce (85 Gram)|
|Breadcrumbs||3 Tablespoon (Use Either Fresh Or Dried)|
1. Trim the stalks from the aubergines, then cut each into 6 slices lengthwise. Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning. Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
2. Meanwhile, heat the remaining oil in a non-stick pan, add the onion and gently fry until softened. Add the tomatoes and simmer for 5 mins. when the aubergines are cool, spread half the slices with a little soft cheese and cover with the remaining slices to make sandwiches.
3. Spread half the sauce over a shallow ovenproof dish. Arrange the aubergine sandwiches, overlapping, over the top, then pour over the remaining sauce. Sprinkle over the crumbs, then grill until browned.