Heart health Vegetarian Baked aubergine parmigiana with extra beans
Parmigiana with grilled (not fried) aubergine and a white-bean layer for substance.
Roast tomato & whipped feta toasts
Blistered vine tomatoes over lemony whipped feta on sourdough with basil.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the tomatoes in oil and balsamic at 200C fan for 20 minutes until burst.
- Step 2
Blitz feta, yogurt and zest until whipped.
- Step 3
Rub the toast with garlic.
- Step 4
Spread thick; tomatoes and juices over; basil and pepper.
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Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 16g |
| Carbohydrates | 38g |
| – of which sugars | 9g |
| Fibre | 5g |
| Fat | 23g |
| – of which saturates | 9g |
| – of which omega-3 | 0.3g |
| Calcium | 320mg |
| Iron | 2.4mg |
| Salt | 1.5g |
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