- Cook Time: 10 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 395
- Carbohydrate Content: 29g
- Fat Content: 21g
- Fiber Content: 18g
- Protein Content: 12g
- Saturated Fat Content: 3g
- Sodium Content: 0.4g
- Sugar Content: 24g
Griddled vegetables with melting aubergines Recipe
Griddled vegetables with melting aubergines is a Healthy summer recipe for 2 people, takes only 25 mins; recipe has aubergine, lemon and garlic.
Ingredients
- Red Pepper - 1 red pepper, deseeded and cut into quarters
- Extra Virgin Olive Oil - 1 tsp extra virgin olive oil, plus a little for drizzling
- Onion - 1 large onion, thickly sliced
- Tomato - 2 large tomatoes, each cut into 3 thick slices
- Parsley - 2 tbsp chopped parsley, plus extra to serve
- Lemon - 1/2 a lemon, zested and juiced
- Aubergine - 1 large aubergine
- Rapeseed Oil - 1 tbsp rapeseed oil
- Garlic - 3 cloves of garlic, 1 crushed, 2 chopped
- Thyme Leaves - 2 tsp thyme leaves
- Kalamata Olives - 8 Kalamata olives, halved
- Courgettes - 2 courgettes, sliced on the angle
- Omega Seed Mix - 4 tsp omega seed mix (see tip)
Instructions
- 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.