Baked Prawns with Mozzarella

This recipe works in combination with: Poached Salmon. This recipe features in these meal plans: Lower Calorie Suppers 2.

A lower-carb prawn and aubergine bake, with tomato sauce and low-fat mozzarella. Served with a green salad.

Ingredients

  • 227g of tinned chopped tomatoes
  • 125g of light mozzarella, cut into 1cm pieces and seasoned with salt
  • half a 28g pack of fresh flat leaf parsley, coarsley chopped
  • 1 small aubergine, thinly sliced
  • 1 small onion (approx 110g), chopped
  • 200g of cooked and peeled king prawns
  • 90g of mixed salad leaves
  • 60ml of olive oil
  • 1 clove of garlic, finely sliced
  • 2 tsp white wine vinegar
  • 2 tsp lemon juice
  • 1 tsp dried mixed herbs
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 180c
  • Price per person: £3.55
  • Store cupboard: Typical
  • Calories per serving: 649
  • 5-a-day per serving: 3
  • Print Recipe
Baked Prawns with Mozzarella photo
Tasty?

85 cooks think so

Method

  1. Preheat the oven and grill. Brush the aubergine slices with 1 tbsp olive oil and grill for 4-5 minutes on each side, or until they begin to char. Remove from the grill and cut into 1cm pieces.
  2. Meanwhile, heat 1 tbsp olive oil in a saucepan and cook the onion and garlic for 4-5 minutes, or until soft. Add the chopped tomatoes, lemon juice and mixed herbs. Cover and simmer for 15 minutes, or until the sauce becomes a thicker consistency. Season to taste with salt and pepper.
  3. Mix the aubergine, prawns, mozzarella and two-thirds of the parsley into the sauce. Spoon into an ovenproof dish and bake in the oven for 20 minutes, or until the sauce is bubbling.
  4. Meanwhile, prepare a vinaigrette for the salad. Mix 2 tbsp olive oil with the white wine vinegar and season to taste with salt and pepper.
  5. Toss the salad leaves and remaining parsley together with the dressing and serve alongside the baked prawns.


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