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
- 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)
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.
