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Grilled aubergine stacks served on a decorative plate

Grilled aubergine stacks

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per hummus and pomegranate canapé
NutrientUnit
kcal24
fat2g
saturates0.1g
carbs1g
sugars1g
fibre1g
protein0.4g
salt0g
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Ingredients

For the hummus & pomegranate topping

For the tomato & basil topping

Method

  • STEP 1

    Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.

  • STEP 2

    Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.

  • STEP 3

    To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.

RECIPE TIPS
TOMATO & BASIL NUTRITION

Per canapé: 16kcals, fat1 g, saturates 0.1g, carbs 1g, sugars 1g,  fibre 1g,  protein 0.3g, salt trace

Goes well with

Recipe from Good Food magazine, December 2018

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Rating: 4 out of 5.1 rating
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