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 (excludes serving suggestion)
KCal
93
Carbs
8.6g
Fibre
5.9g
Protein
3.2g
Fat
3.8g
Saturates
0.50g
Sugars
7.3g
Salt
0.00g
Portion Fruit & Veg
2
Ingredients
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
- 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.
- 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.
- Scoop out the flesh from the aubergines with a spoon, then blend until smooth along with the tahini, lemon juice, garlic and yogurt.
- Stir through the onions and coriander.
- 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.
