Serves 4
Calories: 174kcal
Carbs: 10g
Fat: 15g
Protein: 2g
This mouthwatering vegetarian dish is made up of aubergines, crushed garlic, char-grilled peppers, tomatoes and fragrant aromatics.
A delicious, low-carb meal
INGREDIENTS
1 large or 2 medium aubergine
2 medium red bell peppers
2 soft tomatoes
1/2 small bulb of garlic, crushed (around 4-6 cloves)
1/4 Tsp cumin
1/4 Tsb black pepper
1/4 Tsp salt
1 Tsp tomato puree
3 Tbsp vegetable oil
1 Tbsp olive oil
GARNISH
A few drops of fresh Greek yogurt (optional)
Baby salad (optional)
INSTRUCTIONS
Pre-heat your oven on the highest setting.
To a small baking tray, add the peppers and tomatoes.
Bake until the skin is golden on all sides.
Remove & cover with foil to steam.
Once cooled, gently remove the skins and discard.
To the bowl of a large food processor, add the pepper & tomato flesh, the garlic, tomato puree, spices and salt.
Blend to form the fragrant marinade. Set aside.
Slice the aubergine into large cubes.
Sprinkle lightly with salt and leave for 30 minutes to 1 hour.
The salt on the aubergine will have soaked up the excess water-wipe the cubes dry with kitchen towel.
Place the cubes on a chopping board & lightly brush all edges with a little oil.
Grill, close to the heat, until golden on all sides. Strain and set the aubergine aside.
(This method can be replaced with shallow frying if you prefer)
Toss the strained aubergines with the dressing to moisten, then leave to cool.
Serve warm or cold with a dash of olive oil.
Garnish with baby salad leaves if desired.
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