Griddled aubergines with yogurt & mint
Makes a great starter, accompaniment to grilled meats, or ciabatta filling
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 50 mins
Super healthy
- Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you'll need to do this in batches. Leave to cool slightly on a serving plate.
- Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.
Per serving
105 kcalories, protein 4g, carbohydrate 8g, fat 7 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.33 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/1506/
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Ingredients
- 4 small aubergines , sliced into 1cm/½in thick rounds
- 2 tbsp olive oil
- 150g pot natural yogurt
- juice of ½ lemon
- 2 garlic cloves , crushed
- small bunch mint leaves, coarsely chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 50 mins
Super healthy
Ingredients
- 4 small aubergines , sliced into 1cm/½in thick rounds
- 2 tbsp olive oil
- 150g pot natural yogurt
- juice of ½ lemon
- 2 garlic cloves , crushed
- small bunch mint leaves, coarsely chopped
Per serving
105 kcalories, protein 4g, carbohydrate 8g, fat 7 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.33 g
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22 August 2009
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31 October 2010
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