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Minted aubergine with spinach and pine nuts

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Chargrilled aubergines and courgettes with fresh mint, marinated in balsamic vinegar. Makes an elegant salad that’s easy enough to make every day.
Serves
4
Prep
20 minutes
Cook
25 minutes
Each 350g serving contains (excludes serving suggestion)
KCal
185
Carbs
17.8g
Fibre
10.0g
Protein
8.5g
Fat
6.7g
Saturates
0.90g
Sugars
7.4g
Salt
0.00g
Portion Fruit & Veg
4
Ingredients
Ingredients
2 aubergines (550g), sliced
2 courgettes (360g), sliced lengthways
1 tbsp balsamic vinegar
10g mint, shredded
1 tbsp extra-virgin olive oil
good grind black pepper
1 tbsp pine nuts
1x 80g bag fresh rocket
1 x 400g tin cannellini beans, drained (240g drained weight)
1 small red onion (120g), very thinly sliced
Method
  1. Chargrill or grill the aubergine slices and courgettes for 3-4 minutes each side, then reserve and keep warm.
  2. Mix the balsamic vinegar, mint, olive oil and pepper together and set aside.
  3. Toss the aubergine and courgettes into the oil and vinegar mixture and reserve.
  4. Meanwhile, add the pine nuts to a dry pan over a medium heat. Toast them until starting to brown, then remove from heat and set aside.
  5. Place the rocket onto a serving plate and top with the aubergine and courgettes. Scatter with the beans, onion and pine nuts.
Chefs tips
  • Try serving in pitta breads with a little grated cheese.
  • You can use any beans you like, or try with frozen baby broad beans.
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