By: Mico Price

Serves: 4 people


  • 3 – 4 aubergines
  • 2 tins chopped pureed tomatoes
  • 1 tsp crushed garlic or 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 tablespoon balsamic vinegar
  • 2 tsp sugar
  • Salt & pepper to taste
  • 15 ml olive oil
  • 1/4 cup breadcrumbs or Parmesan cheese

White sauce

  • 2 tbsp margarine
  • 2 tbsp flour
  • 400 ml low fat milk
  • Salt & pepper to taste


  1. Slice the aubergines into 1cm discs, place on a tray and sprinkle with coarse salt. Leave to stand for 30 minutes. Rinse and pat dry with paper towel.
  2. Combine the tinned tomatoes, garlic, oregano, balsamic vinegar and sugar in a saucepan and simmer for 20-30 minutes until sweet. Season with salt and pepper to taste.
  3. Heat the olive oil in a pan and lightly cook the aubergines on each side. Set aside.
  4. Prepare the white sauce. Melt the margarine in a saucepan. Add the flour to make a paste. Whisk in the milk a little at a time until the sauce thickens. Flavour with salt and pepper to taste.
  5. This dish can be made on a stove top or in the oven. Select an oven proof casserole dish or a large frying pan.
  6. Place a small amount of the tomato sauce in the bottom of the dish. Place a layer of the aubergine slices on the sauce.
  7. Alternate layers of tomato sauce and aubergine, finishing off with a tomato sauce layer.
  8. Pour the white sauce over and sprinkle with the breadcrumbs or parmesan.
  9. Bake in the oven at 180°C for 30-40 minutes or simmer lightly on the stove top for 40 – 50 minutes.

Nutrient analysis per serving:

Energy: 1449kJ | CHO: 53.7g (of which 19.8sugar) | Prot: 12.1g | Fat: 12g (of which 5 mg cholesterol) | Fibre: 18.7g

We love it:

People are often nervous to try aubergines but this is a delicious way to serve it. It can be served as a main dish or used as a side dish

Dietitians say:

This recipe is a delicious vegetarian dish which is suitable for diabetics as it has a low glycaemic index and contains small amounts of added sugar.

Top tip: This recipe can be made on the stovetop or in the oven, choose an oven proof dish or large frying pan.