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Aubergine bruschettas with Parma ham

Annie Bell's aubergine bruschettas taste great with any topping. Try them draped with Parma ham for an easy low-carb starter

Serves 2 (as a side)

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • 2 aubergines, each sliced lengthways into 1cm thick slices
  • 3tbsp extra-virgin olive oil
  • 2 slices Parma ham

Method

  1. Heat the oven to 220°C/ 200°C fan/gas 7. Line 2 baking trays with non-stick baking paper. Arrange the aubergine slices on the trays. You should have about 8, excluding the ends (use these for
    another recipe).
  2. Brush either side of each slice with oil and season the top. Roast for 15 min, then turn using a spatula, and roast for a further 15 min until golden. Transfer to a serving plate.
  3. Drape 2 aubergine slices with a slice of Parma ham each and season with cracked black pepper.

Recipe taken from Low Carb Express by Annie Bell (Kyle Books, £16.99). Photos by Con Poulos

Nutrition per serving

Read more on how we calculate nutrition.
90kcal 4g 7.1g 1.5g 1.7g 1.4g 0.7g 7mg 1.6g 0.2mg

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