Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
5
Low
Nutrition per serving
Calories79.9 kcal (4%)
Total Fat3.8 g (5%)
Carbs11.1 g (4%)
Sugars4.5 g (5%)
Protein1.8 g (4%)
Sodium206.8 mg (10%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Half peel aubergine so that it is stripy. Chop into small cubes. Soak in salty water for 20 mins.
Step 2
Chop potatoes into same size small cubes. Add salt and rosemary to roast.
Step 3
Roast potatoes and aubergines until cooked. Approx. 20-40 mins.
Step 4
Finely chop onion and garlic and fry in olive oil. Cook gently and combine with tomato paste, and tomato sauce.
Step 5
Combine roasted veg with tomato sauce while warm, then allow to cool to room temperature.
Step 6
Serve with olive oil and chilli flakes.
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