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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.
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.
CALORIES - 496KCAL CARBS - 66.2G
FAT - 15.7G SUGAR -15G
SAT FAT - 5.8G SALT - 0.9G
PROTEIN - 26.7G 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 l emon-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.
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