Marinated aubergine & courgette with mint
Eat these tender, garlic-infused slices with Italian bread as part of an antipasti plate or as a salad
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr + marinating
Vegetarian, Vegan
- Brush each aubergine and courgette slice with oil and griddle or fry until tender. Mix 160ml olive oil with the garlic and vinegar in a bowl, seasoning well. As each piece is cooked dip it into the bowl coating it in the mix. Lay on a serving dish, aubergine on one side and courgette on the other. Cover and chill for 3 hours, sprinkling with mint to serve.
PER SERVING
189 kcalories, protein 5.3g, carbohydrate 7g, fat 15.2 g, saturated fat 2.3g, fibre 6.5g, salt 0.1 g
Recipe from olive magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2236642/
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Ingredients
- 2 aubergines , sliced
- 4 courgettes , sliced
- olive oil
- 2 garlic cloves , thinly sliced
- 4 tbsp red wine vinegar
- a small bunch mint , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr + marinating
Vegetarian, Vegan
Ingredients
- 2 aubergines , sliced
- 4 courgettes , sliced
- olive oil
- 2 garlic cloves , thinly sliced
- 4 tbsp red wine vinegar
- a small bunch mint , chopped
PER SERVING
189 kcalories, protein 5.3g, carbohydrate 7g, fat 15.2 g, saturated fat 2.3g, fibre 6.5g, salt 0.1 g
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09 August 2012
Vittoria rated and commented on this recipe
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