Griddled vegetables with melting aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large aubergine
- ½a lemonzested and juiced
- 3cloves of garlic1 crushed, 2 chopped
- 2 tbsp chopped parsleyplus extra to serve
- 1 tsp extra virgin olive oilplus a little for drizzling
- 4 tsp omega seed mix(see tip)
- 2 tsp thyme leaves
- 1 tbsp rapeseed oil
- 1 red pepperdeseeded and cut into quarters
- 1 large onionthickly sliced
- 2 courgettessliced on the angle
- 2 large tomatoeseach cut into 3 thick slices
- 8 Kalamata oliveshalved
Nutrition: per serving
- kcal395low
- fat21g
- saturates3g
- carbs29g
- sugars24g
- fibre18g
- protein12g
- salt0.4g
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.
