Weekly Update Y2w24

This week has been another good one!  I hit yet another lowest weight (by 200grams - but it still counts!) and though my weight has got a slight up-tick at the moment, I am eating more vegetables and am confident it will come back down again soon.  

Yesterday I made this delicious lunch that was a mix of a recipe from the 2B Mindset and one I found online.  It was really quick and easy too.  Unfortunately, it didn't occur to me at the time to take a picture, so you'll just have to imagine the steaming yumminess.  Additionally, I would have thought it fairly easy for it to be adapted to vegetarian or vegan and still be scrumptious.

Ingredients (a lunch for 2, easily doubled)

1 large aubergine

Sea Salt

Tin chopped tomatoes

Onion and Garlic - I didn't have any, so used onion salt and garlic powder instead

Italian Herbs

Fresh Basil

Sliced Ham

Mascapone Cheese

Baby Spinach

Grated/crumbled Cheese (eg Cheddar or Feta or Ricotta, anything really)

Method

Slice the aubergine thinly lengthwise.  Place on a baking sheet and sprinkle with sea salt.

Bake for 10min at 180C until softened.

Meanwhile, gently fry the fresh onion and garlic (if using) in a saucepan. Add the tin tomatoes, (powdered garlic and onion), Italian Herbs and Fresh Basil, and simmer gently until the aubergine is cooked.

Put half the tomato mixture into a glass ovenproof dish.

On top of each slice of aubergine, lay a slice of ham (cut to shape), mascapone and spinach.  Roll into a spiral and place in the tomato mixture.  Repeat until all the aubergine is rolled and in the dish.
Put the rest of the tomato mixture on top of the aubergine rolls and sprinkle with the cheese.
Bake for 10-20minutes until the cheese has melted/browned to your liking.
Yum.