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

Griddled vegetables with melting aubergines

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Prep: 10 mins Cook: 25 mins

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

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal395
  • fat21g
  • saturates3g
  • carbs29g
  • sugars24g
  • fibre18g
  • protein12g
  • salt0.4g
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Ingredients

  • 1 large aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • ½ a lemon, zested and juiced
    Lemon

    Lemon

    le-mon

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

  • 3 cloves of garlic, 1 crushed, 2 chopped
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp chopped parsley, plus extra to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp extra virgin olive oil, plus a little for drizzling
  • 4 tsp omega seed mix (see tip)
  • 2 tsp thyme leaves
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

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

  • 1 red pepper, deseeded and cut into quarters
  • 1 large onion, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 courgettes, sliced on the angle
  • 2 large tomatoes, each cut into 3 thick slices
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 8 Kalamata olives, halved

Method

  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.

  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.

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