A plate of griddled vegetables including tomatoes, courgettes, peppers and aubergine

Griddled vegetables with melting aubergines

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Pack all five of your 5-a-day into one healthy vegan dish. Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal395
fat21g
saturates3g
carbs29g
sugars24g
fibre18g
protein12g
salt0.4g
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Ingredients

Method

  • STEP 1

    Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.

  • STEP 2

    Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines – the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.

RECIPE TIPS
OMEGA SEED MIX

This and some of the other recipes in the Summer 2018 Healthy Diet Plan include seeds to provide protein and essential omega fatty acids. To make the omega seed mix, combine 3 tbsp each of sesame, sunflower and pumpkin seeds, then store in a jar and use as suggested.

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    Rating: 5 out of 5.5 ratings
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