ALLURE MEDICAL - all•u Magazine all·u Magazine Fall 2017 | Page 13

SPAGHETTI CAKE
SWEET AUBERGINE & TOMATO
The bonus of choosing wholemeal
spaghetti over white is that it can
contain more than double the
amount of fibre, as well as lots
of B vitamins, which keep our
metabolic systems healthy.
Serves 4
Total time: 1 hour 30 minutes
1 large aubergine (350g)
300g dried wholewheat spaghetti
olive oil
4 sprigs of fresh oregano
2 red onions
½–1 fresh red chilli
1 x 400g tin of plum tomatoes
300g cottage cheese
2 large free-range eggs
30g Parmesan cheese
1 lemon
70g rocket
1 tablespoon balsamic vinegar
Preheat the oven to 180°C/350°F/
gas 4. Place the whole aubergine in
a large pan of boiling salted water.
Sit something on top, like a colander,
so the aubergine stays submerged,
cook for 15 minutes, then remove
to a board. Add the spaghetti to the
water and cook according to the
packet instructions, then drain and
place in a large bowl to cool. CALORIES - 496KCAL
Meanwhile, roughly chop the aubergine
about 1cm thick. Place a deep 26cm
non-stick ovenproof frying pan on a
medium heat with 1 tablespoon of
oil and the aubergine, then pick in
the oregano leaves. Peel the onions,
then finely slice with the chilli and
add to the pan. Cook for 15 minutes,
or until golden and gnarly, stirring
regularly. Pour in the tinned tomatoes,
breaking them up with a wooden
spoon, then just under half-fill the tin
with water, swirl around and pour
into the pan. Bring to the boil, then
simmer gently for 10 minutes, or until
thick. Taste and season to perfection. SALT - 0.9G
FAT - 15.7G
SAT FAT - 5.8G
PROTEIN - 26.7G
CARBS - 66.2G
SUGAR -15G
FIBRE - 8.7G
3 PORTIONS OF
VEGETABLES
& FRUITS
Pour the tomato sauce over the
spaghetti, add the cottage cheese, crack
in the eggs, finely grate in most of the
Parmesan, then mix together really well.
Pour the spaghetti mixture back into
the pan, pushing it into an even layer
and packing it up at the sides. Get it
going over a medium heat on the hob
for 2 minutes, then bake on the bottom
of the oven for 40 minutes, or until
golden all over. Bang out on to a board,
grate over the remaining Parmesan,
and serve with lemon-dressed rocket
and a drizzle of balsamic.
GET AHEAD
MAKE THIS EARLIER IN THE DAY AND SIMPLY KEEP
IN THE FRIDGE UNTIL YOU’RE READY TO BAKE.
2017
2017 FALL
FALL 13