Purple foods are good for us. According to the US Department of Agriculture, purple foods have nutrients called anthocyanins. These are antioxidants that protect against cell damage from free radicals.
I’m a big fan of the mighty aubergine. Curry it, roast it, grill it or turn it into ratatouille, this is a vegetable with a lot of uses.
I make my own version of Aubergine Parmigiana, that famous Italian dish. Buy the best quality mozzarella you can find, and top the dish lavishly with grated Parmesan cheese. Serve this as a side dish with roasted chicken. Or just cut yourself a ginormous portion and eat with salad.
- 1 large aubergine, sliced
- 1 ball of buffalo mozzarella
- 1 small onion, sliced
- 2 cloves of garlic
- 1 tin chopped tomatoes (400g)
- 2tbsp oil
- 1tsp dried oregano
- 1tbsp fresh basil, chopped
- 50g grated Parmesan*
- Salt and pepper
Turn your oven to 175 degrees C. Slice the aubergine into half-centimetre thick slices. Drizzle with one tablespoon of the oil and cook in the oven for about twenty minutes. You want the slices softened and lightly browned. Leave the oven on once the slices have cooked as you will be using it again.
While the aubergine is cooking, heat the other tablespoon of oil in a saucepan and cook the sliced onion for five minutes until softened but not browned. Add the tomatoes, garlic and dried oregano. Bring to a boil, turn down to a simmer and leave for fifteen minutes. You want a thick, concentrated sauce.
When the sauce and the aubergine are cooked, rip the mozzarella ball into pieces. Layer up slices of aubergine, tomato sauce and mozzarella in a casserole dish. Grind on some salt and top with the grated Parmesan and a generous helping of pepper. Cook in the oven to heat through and brown the top – about ten to fifteen minutes.
Top with the chopped basil.
6g net carbs per serving.
*The cheese so good, Pepys buried a round of it in his garden during the Great Fire of London.