Brush olive oil over large non-stick lamington tray. Add minced garlic and brush again distributing the garlic evenly.
Slice eggplant into 10mm slices and place in tray.
Cover with crushed tomatoes and spread evenly with pastry bush pushing into the gaps between the slices of eggplant.
Spread pasta sauce over with brush.
Add a dollop of ricotta cheese to the center of each slice of eggplant. Do not spread too much (max 3/4 the diameter).
Remove stem and seeds from capsicum and slice into 3mm strips. Arrange on top of each slice of eggplant over the cheese.
Sprinkle over oregano and fried onion breaking the onion with your fingers as much as you can to spread.
Bake in moderate oven 25-35 minutes until well cooked with a pizza-like appearance.
NOTES:
Pasta sauces can vary so check calories. The one I used was 58 calories per 100ml. By all means use fresh garlic if you have it and diced onion can replace fried if you like.
Serves: 5 (436 calories per serve)
Total recipe: 2357/2182 skin off
Named “twisted” Tagine, as it is very different to the standard Tagine which always has turmeric and other ingredients not included, however it is similar in style of dish. I cook this dish with skin on but remove it myself when I eat. The kids like the skin so everyone is happy.
300g celery stalks with leaves (use top third of bunch) – 36 calories
1kg chicken drumsticks (5 large) skin on (subtract 175 calories if removing skin) – 1550 calories
stewed apricot – made from 60g dried apricots soaked in hot water – 120 calories
60g sliced spanish black olives – 95 calories
10ml sesame oil (2 tsp) – 81 calories
1 small chicken stock cube – 9 calories
Zest of 1/4 lemon – neg
100g basmati rice – 360 calories
300g long baby string beans – 75 calories
water.
Spray olive oil – 20 calories (optional)
Foil to cover oven tray – cooked on stove top.
METHOD
Heat 1 non-stick large rectangular baking pan on stove top.
Lightly spray with oil.
Add ginger, garlic, onion and stir.
Add carrot and celery and cook 1 minute.
Stir vegetable mixture and place chicken on top.
Pour over stewed apricot.
Sprinkle sesame oil and olives on top of chicken.
Crush chicken stock cube over top.
Cook for 15 minutes on medium heat turning once to brown both sides of chicken.
Add water to bottom of pan being careful not to wash flavours off top of chicken and seal with foil.
Cook for a remaining 30 minutes or until chicken is cooked through.
While chicken is cooking (10-15 minutes before serving) Begin preparing rice and beans: Place 100g raw basmati rice in a saucepan. Add 1 cup hot water and place lid on top. Bring to a quick boil. Then turn down heat to low and simmer until cooked (10 minutes max)
Steam beans in saucepan or microwave just before serving.
With measuring cut scoop out 1/2 cup rice and place on plate. Serve Drumstick with a fifth of the vegetables and olive mixture on top of chicken. Place beans beside chicken.
Use all the left-over liquid (which tastes delicious) by pouring over chicken and serve hot.
Remove the skin as you eat or add 35 calories to your count.
NOTES:
If you cook this dish well, you will not recognize the celery – it is so tasty when it takes on all the flavours of the dish.
You can use the carcase of the zested lemon in the rice. Place the whole piece in the center while cooking and remove before serving (giving it a gentle squeeze over the rice with tongs). Add calories
