These meals are rich in healthy fats to provide a stable source of energy and lower in carbohydrates, with a good portion of protein to aid recovery.
Type - reduced carb meals - anytime
INGREDIENTS
Serves 1
1 medium aubergine, sliced into 1cm thick rounds 11/2 tsp olive oil
1 clove garlic, peeled and crushed
2 tsp tomato puree
155g tinned chopped tomatoes 11/2 tsp red wine vinegar
Pinch of dried oregano
Salt and pepper
75g mozzarella, sliced
10g hard cheese, finely grated
METHOD
Preheat the oven to 200oC. Heat a frying pan over a medium- high heat, brush the aubergine slices with a little oil and fry in batches until golden. Remove from the pan and set aside.
Heat the remaining oil in the frying pan, add the garlic and fry for a minute. Stir in the tomato puree, tomatoes, vinegar and oregano. Simmer gently for a couple of minutes then remove from the heat and season to taste.
Spoon half of the tomato sauce into a shallow roasting dish, arrange the aubergine slices on top then spoon over the remaining sauce. Top with the mozzarella and grated hard cheese then bake for 25 minutes until the cheese is bubbling.