Sue Bedford (MSc Nutritional Therapy)
Enjoy the flavours of the Mediterranean with this ‘nutritious and delicious’ Baked Aubergine with Fresh Tomatoes and Mozzarella (drizzled with olive oil and fresh basil).
Tomatoes are an excellent source of vitamin C
A powerful antioxidant that has many important functions in the body, from immune support, to skin health, in the prevention of blood clots and offering protection from prostate cancer.
Tomatoes contain Lycopene, a naturally occurring carotenoid. Carotenoids are powerful antioxidants, and provide red, yellow and orange colour to fruit and vegetables. They have an important anti-ageing role in that they protect the cells of the body from damage caused by free radicals.
Research published in The American Journal of Clinical Nutrition found that in addition to its antioxidant properties, lycopene may have the ability to reduce LDL (bad) cholesterol while increasing HDL (good) cholesterol levels. There may also be a connection to those who have higher amounts of lycopene in their tissues and a lower risk of heart attack, blocked or clogged arteries, lower blood pressure, and other cardiovascular diseases.
Aubergine is another powerhouse
It is low in calories, high in fibre and contains a good amount of vitamin C, B vitamins including folate and phosphorus with most nutrients found just under the skin.
Aubergine also contains a good amount of magnesium (the happy mineral), which when combined with vitamin B6 helps to reduce anxiety and aids sleep.
Ingredients: (serves 2)
2 tbsp olive oil
Handful of fresh basil
2 large aubergines
250g mozzarella cheese
Freshly grated Turmeric (a pinch for each aubergine half)
Fresh cherry tomatoes (or tomatoes of your choice)
Pinch of Sea salt and freshly ground black pepper (optional)
How to make
Preheat oven to 180°C/gas mark 4. Slice the aubergines in half and place them in a baking dish/tray.
Pour the lemon juice and olive oil over them and sprinkle with seasoning and a pinch of turmeric (optional).
Bake until the oven until softened and then remove.
Meanwhile, place the cherry tomatoes into a pan with a splash of olive oil and some fresh basil leaves and cook gently.
Remove from the hob and then pour over the baked aubergines.
Slice the mozzarella and arrange on the top.
Tear up some more fresh basil and sprinkle over the top.