Goat’s cheese & oregano stuffed aubergines
This meal for two looks impressive but will be on the table in just 30 minutes
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- Heat the grill to high. Cut deep criss-crossed lines into the aubergine flesh. Then, starting skin-side up, grill the aubergines for 10 minutes on each side or until very soft and squashy. Meanwhile mix the tomatoes, chopped oregano, cheese and lemon zest.
- Use a spoon to scoop most of out the aubergine flesh, leaving a 2cm shell. Roughly chop then mix it with the tomatoes and cheese, season well, then stuff back into the skins. Drizzle over 2 tsp of the tomato oil, then grill until the cheese is golden. Serve scattered with a little more oregano.
PER SERVING
308 kcalories, protein 16.6g, carbohydrate 11.5g, fat 22 g, saturated fat 11.1g, fibre 8.9g, salt 1.84 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1561637/
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Ingredients
- 2 aubergines , halved lengthways
- 100g drained weight, SunBlush tomatoes , roughly chopped and oil reserved
- 2 tbsp oregano , chopped, plus a few leaves
- 120g goat's cheese , cut into small chunks
- 1 lemon , zested
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A nice light palate-cleansing dessert to end a meal, perfect after a heavy main course
59
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Ingredients
- 2 aubergines , halved lengthways
- 100g drained weight, SunBlush tomatoes , roughly chopped and oil reserved
- 2 tbsp oregano , chopped, plus a few leaves
- 120g goat's cheese , cut into small chunks
- 1 lemon , zested
PER SERVING
308 kcalories, protein 16.6g, carbohydrate 11.5g, fat 22 g, saturated fat 11.1g, fibre 8.9g, salt 1.84 g
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08 August 2011
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17 August 2011
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17 August 2011
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19 August 2012
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