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Caramelised onion moutabal

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Roasted aubergines with onions, tahini and coriander served on baby lettuce make a super healthy starter or snack.
Serves
4
Prep
15 minutes
Cook
35 minutes
Each 257g serving contains
KCal
93
Carbs
8.6g
Fibre
5.9g
Protein
3.2g
Fat
3.8g
Saturates
0.50g
Sugars
7.3g
Salt
0.03g
Portion Fruit & Veg
2
Ingredients
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Ingredients
2 aubergines (550g)
2 tsp rapeseed oil
3 onions (200g), finely chopped
2 tsp Tahini (sesame paste)
juice half lemon
1 clove garlic, crushed
1 tbsp low-fat yogurt
15g fresh coriander, chopped
12-14 little gem lettuce leaves
12 cherry tomatoes
1 small red chilli, sliced
  1. Preheat the oven to 180°C/gas 4. Wash the aubergines, prick them several times and put them, whole, onto a baking tray. Bake for 30–35 minutes until they are soft to the touch then remove and allow to cool.
  2. Meanwhile, add oil to a pan and heat the onions slowly over a low heat for 25 minutes. Stir frequently until soft and start to brown.
  3. Scoop out the flesh from the aubergines with a spoon, then blend until smooth along with the tahini, lemon juice, garlic and yogurt.
  4. Stir through the onions and coriander.
  5. Place into lettuce leaves and arrange on a plate with the cherry tomatoes then sprinkle with chilli.
Chefs tips
  • Try with different herbs such as mint or dill.
  • Great for spreading onto sandwiches with salad for a speedy snack or use as a dip with crudités or wholemeal pitta fingers.

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