Aubergine with yogurt & tomato sauces
Aubergine provides a meaty kick to this veggie main, and the versatile sauce will become a favourite for many a dinner
Difficulty and servings
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Counts as 2 of 5-a-day
- Trim the aubergine and cut lengthways into 6 thick slices. Season all over and brush with 2 tbsp of the oil. Heat the remaining oil in a small pan and add the tomatoes, garlic and chilli flakes, along with a little salt. Cook gently for 3-4 mins until the tomatoes are just softened. In a small bowl, mix the yogurt with the mint and some seasoning.
- Heat a barbecue, griddle pan or grill, then cook the aubergine slices for 5-6 mins each side until nicely browned and softened. Serve 3 slices per person with the minty yogurt and tomato sauces.
Versatile sauce
These sauces also work well with other grilled vegetables such as courgettes and red or yellow peppers, as well as spicy chicken.
Per serving
230 kcalories, protein 6g, carbohydrate 22g, fat 14 g, saturated fat 6g, fibre 1g, sugar 21g, salt 2.13 g
Recipe from Good Food magazine, September 2007.
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http://www.bbcgoodfood.com/recipes/4736/
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Ingredients
- 1 large fat aubergine
- 3 tbsp olive oil
- 140g cherry tomatoes , halved
- 1 garlic clove , crushed
- pinch chilli flakes
- 125ml tub low-fat natural yogurt
- 1 tbsp chopped mint
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Difficulty and servings
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Counts as 2 of 5-a-day
Ingredients
- 1 large fat aubergine
- 3 tbsp olive oil
- 140g cherry tomatoes , halved
- 1 garlic clove , crushed
- pinch chilli flakes
- 125ml tub low-fat natural yogurt
- 1 tbsp chopped mint
Per serving
230 kcalories, protein 6g, carbohydrate 22g, fat 14 g, saturated fat 6g, fibre 1g, sugar 21g, salt 2.13 g
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06 November 2007
Loumish commented on this recipe
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06 November 2007
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23 May 2008
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