Aubergine baked with tomato, garlic & basil

Back on it - getting clean and lean!

Well 10 days since the wedding of the year (well for my family anyway!!) and I am starting to get back to reality that you really can't drink bubbly five times a week and eat chocolate for breakfast :-(

Thank God for the brilliantly timed ‘MC&L meets INSANITY’ which is running each week through August. I am almost at the end of this week's course and feel fantastic for it!

I am loving getting back to basics with lean protein, a plate of greens and some starchy carbs of the good variety (not the sugar laden wheat free blueberry muffins I'd become accustomed to.)

This is my fave course as it's a short sharp blast of clean eating and intense (but very quick) workouts that actually yield results in 7 days... awesome!

Today's recipe was part of my fast breaking lunch which has to be the most welcome meal of the week (even more than the cheat meal!) and I always try to have a little something special to treat myself after a 17 hour fast.

We had some delicious lamb meatballs left over from the night before so I knocked up some sweet potato wedges to join the protein and for my veg, this fabulous baked aubergine dish.

Normally, I would be layering this with buffalo mozzarella, but you would be surprised at how fresh and flavoursome this cheese free version tastes. Two key factors to this dish being 'meaty' as opposed to sloppy is to ensure the salted aubergine is left for long enough to draw out the moisture, and also to ensure your sauce has reduced in enough to be a consistency where it needs to be spooned rather than poured. Nothing worse than a soggy aubergine, ugh!

Leftovers also taste delicious hot or cold with some spinach leaves and some houmous as part of a mezze platter... give it a go!

Baked Aubergines


  • 1 aubergine sliced into rounds
  • 1 onion chopped
  • 1 large clove garlic minced
  • Handful of basil leaves torn
  • Salt & pepper to taste
  • 1 tsp oil
  • 3 spring onions chopped
  • 1 tin of tomatoes
  • 1 tablespoon tomato purée


  1. Preheat oven to gas mark 5/190 degrees C.
  2. Lay out the sliced aubergines and sprinkle with salt and leave for at least 10 minutes for the moisture to be drawn out.
  3. In a pan, heat the coconut oil and add the onion and garlic.
  4. Once the onion is soft and translucent, add the tomatoes and purée and simmer on a medium heat for about 10 minutes or until the sauce has reduced and thickened.
  5. Put a third of the sauce in a baking dish and layer half the aubergine on top with another third of the sauce and half the basil leaves.
  6. Layer the remaining aubergines, sauce and basil and scatter over the spring onion.
  7. Put in the oven and cook for approx 50 mins or until aubergines feel soft to touch.
  8. Serve as a side dish with meat or fish, or as the main event with some crusty spelt bread and a crisp salad.