aubergine parm
Author: Dereck (Caregiver)
INGREDIENTS:**
g Aubergine, raw
g Oil, olive
g Tomatoes, canned, whole contents
g KetoCal 4:1 Powder (Unflavoured)
g Garlic Puree (GIA) (HCP added*)
g Cheese, Parmesan, fresh
g Cheese, Halloumi
Directions:
1 slice the aubergine into thick slices place ontoa line baking sheet.
2 brush over the oil onto each slice, season with salt and pepper.
3 slice the hallumi cheese and top each slice of aubergine,
4 in a small bowl mix the chopped tomatoes, add garlic and ketocal powder season with salt pepper.
5 spoon over the tomato sauce onto each slice of Aubergine, then sprinkle with the grated parmesan bake at 170oc for 10/15 minutes,
6 once cooled you can freeze until needed,
Nutrition Information (for entire recipe):
Carbohydrate:
4.6
Calories: 602
Fat:
57.72
Protein:
14.03
Ratio:
3.1:1
Tags:
KetoCal 4:1 PowderSavoryMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
