Garlicky aubergine steaks with romesco sauce

Garlicky aubergine steaks with romesco sauce

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(7 ratings)

Prep: 10 mins Cook: 45 mins


Serves 2

Roasted aubergine goes really well with the Spanish-style romesco sauce made from peppers and almonds. This simple low-calorie recipe is 4 of your 5-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal357
  • fat20g
  • saturates2g
  • carbs21g
  • sugars17g
  • fibre20g
  • protein14g
  • salt0.3g
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  • 2 small aubergines, cut into thick steaks
  • 1 tbsp rapeseed oil, plus 2 tsp
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp fresh thyme leaves
  • 2 large garlic cloves, finely grated
  • ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 large red pepper, deseeded and sliced
  • 2 leeks, well washed and thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp flaked almonds
  • 1 tbsp tomato purée
  • ¼ tsp vegetable bouillon powder
  • 1 tsp apple cider vinegar
  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • extra virgin olive oil, for drizzling (optional)


  1. Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.

  2. Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.

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Comments, questions and tips

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30th Sep, 2017
I serve this between 4 as a side dish with lamb chops. Very popular with the family
24th Jan, 2017
The final step is to put some lemon juice in the sauce and give it a whizz with a stick blender. Really nice sauce, maybe needs a touch more salt than suggested. Also not sure about the rocket, aubergine skins are quite bitter on their own.
8th Jan, 2017
Thank you! I was v confused by the sudden lack of instructions and ended up putting g the lemon juice over the aubergine
3rd Jan, 2017
Note - this recipe is incomplete - it is missing step 3 - this will be found if you look at recipe entitled "Herb & garlic baked cod with romesco sauce & spinach". I discovered this after wondering why mine did not look anything like the picture.
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