Healthy summer recipe for 2 people, takes only 25 mins; recipe has aubergine, lemon, garlic, parsley, extra virgin olive oil, omega seed mix, thyme leaves, rapeseed oil, red pepper, onion, courgettes, tomato and kalamata olives.
Griddled vegetables with melting aubergines
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Aubergine: 1 large aubergine
- Lemon: 1/2 a lemon, zested and juiced
- Garlic: 3 cloves of garlic, 1 crushed, 2 chopped
- Parsley: 2 tbsp chopped parsley, plus extra to serve
- Extra Virgin Olive Oil: 1 tsp extra virgin olive oil, plus a little for drizzling
- Omega Seed Mix: 4 tsp omega seed mix (see tip)
- Thyme Leaves: 2 tsp thyme leaves
- Rapeseed Oil: 1 tbsp rapeseed oil
- Red Pepper: 1 red pepper, deseeded and cut into quarters
- Onion: 1 large onion, thickly sliced
- Courgettes: 2 courgettes, sliced on the angle
- Tomato: 2 large tomatoes, each cut into 3 thick slices
- Kalamata Olives: 8 Kalamata olives, halved
Directions
- Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.
- Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines - the tomatoes will need the least time. Pile onto plates with the aubergine puree and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.
