Whilst it’s an ideal veggie dish, it’s also lovely served with some roasted chicken thighs on the side (which I roasted in a lemony, garlicky, herby marinade) or you can add 200g of lean beef mince to the sauce (fry this off first before you start frying the garlic for the sauce) if you want to bulk it out further. Just remember to tweak the points/calories to suit. Best of all, this dish is quick and easy to prepare and requires minimal chopping!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 5 points or 182 cals, 11.6g protein, 7.8g fat, 28g carbs

INGREDIENTS

2 large aubergines, halved

2 tsp olive oil

1 tsp each oregano and garlic powder

2 cloves of garlic, finely minced

Pinch of chilli flakes

400g tin of chopped tomatoes (Mutti are my fav)

1 tsp oregano

½ tsp each white sugar and balsamic vinegar

200g reduced fat feta

Handful of fresh basil, shredded

METHOD

1. Pre heat the oven to 180c.
2. Take each aubergine half and using a sharp knife, lightly score a ‘criss cross’ pattern into the surface. Pop face up in a baking tray and brush with olive. Season with salt and pepper and sprinkle over 1 tsp oregano and garlic powder. Pop into the oven, uncovered for 45 minutes until the aubergine is soft and juicy.
3. Meanwhile take a small pan, spray with 1kal, heat to medium and gently fry the garlic for a minute. Add the chopped tomatoes, half a can of water, a further teaspoon of oregano, a pinch of chilli flakes as well as the sugar and balsamic vinegar.  Season with salt and pepper and simmer on a medium heat for 20-25 minutes until the sauce is reduced and has started to thicken. Remove from the heat.
4. Once the aubergine is cooked, remove the baking dish from the oven and pour over the reduced tomato sauce. Crumble over the feta and then pop back in the oven for 15 minutes to melt.
5. Remove from the oven and finish with a good sprinkle of fresh basil.

Enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Feta Baked Aubergine first appeared on Slimming Kitchen Secrets.

Method

Serves 1 = 5sp (previously 5pp) each

40g Bulgur Wheat, dried

½ teaspoon cumin, dried

30g half fat feta (I use aldi’s greek style salad cheese as its really low in points!)

Handful of cherry tomatoes, quartered

1/8 of red onion, finely diced

Half a pepper, finely diced

Finely chopped mint and/or parsley (or basil even!)

Juice of ½ of a lemon/lime

Method

Cook your bulgur wheat according to the packet instructions. Mine need to be boiled for 15 minutes and left to stand for 10 minutes. Put your cumin in with the bulgur wheat before you boil it. Meanwhile chop up the rest of your ingredients, combine everything in a bowl, add in the bulgur wheat once cooked and finally mix in your lemon/lime juice. Serve with a handful of salad leaves or a pitta bread if you fancy!

Enjoy!

The post Bulgur Wheat and Feta Salad – Only 5sp first appeared on Slimming Kitchen Secrets.