MEALS ON WHEELS

DELICIOUS CREATIONS WITH A HEALTHY TWIST FROM THE HAIRY BIKERS SI KING AND DAVE MYERS

Aubergine parmigiana

SERVES 4

INGREDIENTS

• 1 tbsp olive oil
• 3 aubergines, sliced into 1/2-1 cm rounds
• Sea salt and black pepper
• A few fresh rosemary and oregano sprigs

For the sauce

• 1 tsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp dried oregano
• A generous pinch of cinnamon
• 400g can of tomatoes
• 100ml red wine

To assemble

• A small bunch of basil leaves
• 2 balls of mozzarella, well-drained and torn

1. Preheat the oven to 200°C/ 180°C fan/gas mark 6. Mix the olive oil with a tablespoon of water. Place the aubergine slices on 2 or 3 baking trays lined with baking parchment.

2. Brush the slices sparingly with the olive oil and water mix, then season with salt and pepper. Roughly break up the sprigs of herbs and sprinkle them over the aubergines.

3. Bake the aubergine for 25-30 minutes until squidgy in the middle and nicely browned. Discard the herbs.

4. Meanwhile, make the sauce. Heat the olive oil in a saucepan and add the onion. Add a splash of water and sauté the onion gently until translucent.

5. Add the garlic and sauté for another 2 or 3 minutes. Sprinkle in the oregano and cinnamon, then pour on the tomatoes and red wine. Rinse out the can with 100ml of water and add this, too.

6. Season and bring to the boil. Cover and simmer for 10 minutes, then remove the lid and continue to simmer until the sauce is well reduced.