Nutrition and extra info
- Easily doubled / halved
- Vegetarian
Nutrition: per serving
- kcal230
- fat14g
- saturates6g
- carbs22g
- sugars21g
- fibre1g
- protein6g
- salt2.13g
Ingredients
- 1 large fat aubergine
Aubergine
oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g cherry tomato, halved
- 1 garlic clove, crushed
- pinch chilli flakes
- 125ml tub low-fat natural yogurt
- 1 tbsp chopped mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
Comments, questions and tips