Aubergine “Pizza” Stacks

Posted by HHHAdmin on Jul 30, 2011 in Healthy alternative to takeaway | 0 comments

Aubergines (or Eggplant if you are reading this from across the pond) are awesome! They are such a meaty vegetable and you can do so much with them. The fact that they manage to stay so firm when they are cooked means they are great for layering and stacking, which is exactly what I did with them. These are very low in calories and are great for when you have a pizza craving.

Serves 1 – 200 calories

Ingredients:

- 1 medium aubergine

- 2 large tomatoes

- 60g extra light Philadelphia cream cheese

- Onion powder

- Garlic powder

 

1) Slice the aubergine and tomato into half inch slices, arrange on a greased (with fry-light of course) baking tray, spray with a little fry-light and sprinkle over the onion and garlic powder. Bake in the oven at 200C for 30-40 minutes

 

 

 

 

 

 

 

 

2) Once cooked, take them out of the oven and on one slice of aubergine, spread on a little of the Philadelphia.

 

 

 

 

 

 

 

 

3) Put a slice of tomato on top, then another slice of aubergine with some philadelphia on it, another tomato and then top with a slice of aubergine. Make 2 of these stacks.

 

 

 

 

 

 

 

 

4) Serve with a large salad.