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Minted aubergine with spinach and pine nuts

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Minted aubergine with spinach and pine nuts
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
187
Carbs
17.6g
Fibre
10.0g
Protein
8.9g
Fat
6.7g
Saturates
0.9g
Sugars
7.1g
Salt
0.03g
Fruit/Veg Portion
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
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Method

Recipe 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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