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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A great recipie from a British Weight watchers magazine. It is half a point per serving. These crispy slices are just brilliant! they make an alternative to chips or fries and they are awesome in a sandwich with some low fat mayo. When I make these I often cheat and but ready sliced and chargrilled frozen slices which work just as well. Tip - if you cut the slices quite thinly they take on a great chewy texture. Ingredients:
1 aubergine, sliced into 12 rounds |
40 g polenta |
1 teaspoon dried herbs |
1 crushed garlic clove |
1 egg, beaten |
Directions:
1. In a non stick or chargrill pan cook the aubergine slices until beginning to char.
2. Mix polenta, garlic and herbs in a bowl. place beaten egg in another bowl.
3. Dip the aubergine slices first in the egg then toss in the polenta.
4. Place on a tray sprayed with cooking oil, spray the tops of the aubergines and bake for 20 minutes until golden.
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