Roasted aubergine with a kale and pomegranate salad

Points per serving: 7
Published 3 October, 2016

Serves 2

Aubergine                                                         1 large
Tomato salsa                                                   200g
(light) Mozarella                                               75g
Bread Crumbs                                                 4 Tbsp.
Figs, cut open to reveal flesh                         4
For the Tomato Salsa
Calorie Control Spray                                     5 sprays
Cherry tomato                                                250g
Capers                                                             1 Tbsp.
Shallot, finely diced                                        120g
Coriander, chopped                                        Small handful
Salt and pepper                                              To taste


  1. Add the cherry tomato to a lined baking tray and spray with the calorie controlled spray. Bake in a pre heated oven, (180oc/Gas 4 ) for 20 minutes or until roasted and soft.
  2. In a bowl add the roasted tomatoes, capers, shallot and coriander and mix to combine. Season.
  3. Slice the aubergine lengths ways and gently cut out the top layer of flesh to create a groove on each half. Dice the excess flesh and add to the tomato salsa.
  4. Fill each groove with the salsa and place three balls of mozzarella on each half. Sprinkle over the bread crumbs and bake in a pre heated oven on 180oc/Gas 4 for 40 minutes or until the aubergine is completely soft and the cheese has melted.
  5. 20 minutes before the aubergine is ready to come out of the oven, add in 4 figs. Bake the figs until the juice starts to seep from the fig. This should take roughly 20 minutes.