Name: Caramelised onion moutabal
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4
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

Roasted aubergines with onions, tahini and coriander served on baby lettuce make a super healthy starter or snack.

Serves

Prep

15 minutes

Cook

35 minutes

Nutrition information

Each 257g serving contains (excludes serving suggestion)

KCal: 93
Carbs: 8.6g
Fibre: 5.9g
Protein: 3.2g
Fat: 3.8g
(Low)
Saturates: 0.5g
(Low)
Sugars: 7.3g
(Low)
Salt: 0.03g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 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.

Step 3

Scoop out the flesh from the aubergines with a spoon, then blend until smooth along with the tahini, lemon juice, garlic and yogurt.

Step 4

Stir through the onions and coriander.

Step 5

Place into lettuce leaves and arrange on a plate with the cherry tomatoes then sprinkle with chilli.

Recipe 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.