Get Healthy with Tina

VEGETABLE TORTE

this is a great way to enjoy eggplant

1 large aubergine/eggplant

Olive oil

5 eggs

1 cup grated cheese

Tomato Sauce

2 T olive oil

1 onion finely chopped

1 T tomato paste

¼ cup chopped basil and ¼ chopped parsley leaves or can use spinach

Salt and pepper

2 cans of chopped tomatoes or 1kg fresh tomatoes

In a pan, sauté onion in oil to soft. Add the tomatoes, tomato paste, tomato’s and simmer until reduced. Add the chopped herbs and seasoning.

Brush the eggplant slices with olive oil, grill on both sides.

In a small bowl whisk the eggs, stir in grated cheese.

Line a loaf tin with tinfoil or grease loaf tin.

Place a layer of eggplant slices on the base and along the sides. Cover the base with 1/3 of the tomato sauce, top with cheese and egg mixture, and repeat 2x more. Bake at 180C for 50 minutes or until set. Stand for 20-30 minutes before removing from dish and slicing.