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Garlicky aubergine steaks with romesco sauce

Garlicky aubergine steaks with romesco sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal357
fat20g
saturates2g
carbs21g
sugars17g
fibre20g
protein14g
salt0.3g
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Ingredients

  • 2 small aubergines , cut into thick steaks
  • 1 tbsp rapeseed oil , plus 2 tsp
  • 1 tbsp fresh thyme leaves
  • 2 large garlic cloves , finely grated
  • ½ lemon
  • 1 large red pepper , deseeded and sliced
  • 2 leeks , well washed and thinly sliced
  • 2 tbsp flaked almonds
  • 1 tbsp tomato purée
  • ¼ tsp vegetable bouillon powder
  • 1 tsp apple cider vinegar
  • 100g bag rocket
  • extra virgin olive oil , for drizzling (optional)

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2017

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A star rating of 2.5 out of 5.7 ratings
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