Charlotte d’Aubergines

charlotte aubergines

Charlotte d'Aubergines

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Servings: 6
Calories: 158
Prep Time 20 minutes
Cook Time 1 hour 30 minutes


  • 2 1/4 lb aubergines sliced
  • salt
  • 1/2 oz butter
  • 1 large onion sliced
  • 2 garlic cloves crushed
  • 1 1/4 lb tomatoes peeled and chopped
  • 2 tablespoons oil
  • 1/2 pint natural low-fat yogurt
  • 1/4 pint chicken stock


  • Sprinkle the aubergine slices with salt and leave to stand for 30 minutes. Rinse under cold water and dry thoroughly with absorbent kitchen paper.
  • Melt the butter in a non-stick frying pan, add the onion and garlic and fry until lightly browned. Stir in the tomatoes and cook for 20 - 25 minutes, until thickened.
  • Heat the oil in another non-stick pan and fry the aubergine slices until browned on both sides. Drain thoroughly on absorbent - kitchen paper.
  • Line the base and sides of a 1.5 litre (2 1/2 pint) charlotte mould with aubergine slices. Fill with layers of the tomato mixture, yogurt and aubergines, finishing with aubergines. Cover with foil and cook in the oven for 40-45 minutes, until tender.
  • Leave for 10 minutes, then turn out on to a warmed serving dish. Heat any remaining tomato sauce with the stock and spoon around the charlotte.
  • Sliced or halved aubergines should always be sprinkled with salt and left to stand as this will draw out the bitter juices.


Oven temperature: 180°C, 350°F, gas 4
Calories: 158 kcal
Carbohydrates: 19 g
Protein: 5 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 82 mg
Potassium: 758 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 906 IU
Vitamin C: 19 mg
Calcium: 104 mg
Iron: 1 mg
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