Baked Prawns with Mozzarella

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


  • 200g of mixed salad leaves
  • 400g of tinned chopped tomatoes
  • 250g of light mozzarella, cut into 1cm pieces and seasoned with salt
  • 28g of fresh flat leaf parsley, coarsely chopped
  • 200g of cooked and peeled king prawns
  • 1 large onion (approx 210g), chopped
  • 1 large aubergine, thinly sliced
  • 90ml of olive oil (6 tbsp)
  • 4 tsp lemon juice
  • 2 cloves of garlic, finely sliced
  • 1 tbsp white wine vinegar
  • 2 tsp dried mixed herbs
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Oven temp: 180c
  • Price per person: £2.55
  • Store cupboard: Typical
  • Calories per serving: 479
  • 5-a-day per serving: 2.8
  • Print Recipe
Baked Prawns with Mozzarella photo

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  1. Preheat the oven and grill. Brush the aubergine slices on each side with 2 tbsp olive oil. 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 3 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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