Roasted aubergines with sundried tomato paste
1. Preheat the oven to gas 7, 220°C, fan 200°C. In a large bowl, mix 2 sliced aubergines with 1 x 190g jar sundried tomato paste, until the aubergine is well coated. You can even prepare this several hours before cooking, as the paste will prevent the aubergine from discolouring.
2. Arrange in one layer on a large lined baking tray and roast for 25 minutes.
3. Transfer to a serving platter and scatter over 25g Parmesan shavings. Serve at room temperature.
Calories 134 (7%), sugar 7.1g (8%), fat 8.3g (12%), saturates 2.1g (11%), salt 1.45g (24%), based on 4 servings.