Aubergines are my favourite vegetable and I’m always looking for new recipes that use them. Moussaka is an obvious dish to choose, but with the flour in the sauce and the saturated fat content of the usual cheese topping, it’s not what I would choose as a healthy option.
So I thought I’d give Patrick Holford’s Low GL version a go. Rather than the cheese sauce topping he uses an unusual combination of beaten eggs whites and hoummous, which sounds revolting, but is actually very tasty.
- 2 portions of Bolognaise sauce (I simply made mine with a chopped onion softened in coconut oil, added a crushed clove of garlic, then added 250g of organic minced lamb. Once browned I added a tin of chopped tomatoes, a tablespoon of tomato puree, a chopped yellow pepper, a chopped courgette and a teaspoon of oregano, and cooked for about 20 minutes until the veg were soft)
- 1 tablespoon of coconut oil
- 1 small aubergine, sliced lengthways into about 6 slices
- 2 medium egg whites
- 100g ready made hoummous
- Preheat the oven to 190C/Gas Mark 5
- Make the Bolognaise sauce (I actually made double the quantity above, and will use the remainder for another meal)
- Whilst the Bolognaise is cooking gently fry the aubergine slices in the coconut oil for 2 minutes on each side until they are golden and soft. Remove from the pan and set to one side to cool
- Beat the egg whites until they are stiff. Using a metal spoon to prevent air escaping from the beaten egg, gently fold the hoummous into the egg white
- Place the bolognaise sauce into an ovenproof dish and then arrange the aubergine slices on top, attempting to cover the whole mixture. Carefully spoon the souffle mixture on top
- Bake for 15 minutes until the topping is golden and firm to the touch