Griddled Aubergine Salad With Sultanas Pine Nuts Food

GRIDDLED AUBERGINES WITH SESAME DRESSING

Griddled aubergines with sesame dressing image

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq

Provided by Good Food team

Time 30m

Number Of Ingredients 7

Ingredients

2 large aubergines , cut into 2cm slices
2 tbsp olive oil
250g full-fat Greek yogurt
3 tbsp tahini paste
1 large garlic clove , crushed
juice 1 lemon
handful chopped coriander , parsley and mint, plus extra leaves to serve

Steps:

Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Nutrition Facts : Calories 194 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

GRIDDLED VEGETABLES WITH MELTING AUBERGINES

Griddled vegetables with melting aubergines image

Pack all five of your 5-a-day into one healthy vegan dish. Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue

Provided by Sara Buenfeld

Categories Lunch, Side dish, Supper

Time 35m

Number Of Ingredients 13

Ingredients

1 large aubergine
½a lemon , zested and juiced
3cloves of garlic , 1 crushed, 2 chopped
2 tbsp chopped parsley , plus extra to serve
1 tsp extra virgin olive oil , plus a little for drizzling
4 tsp omega seed mix (see tip)
2 tsp thyme leaves
1 tbsp rapeseed oil
1 red pepper , deseeded and cut into quarters
1 large onion , thickly sliced
2 courgettes , sliced on the angle
2 large tomatoes , each cut into 3 thick slices
8 Kalamata olives , halved

Steps:

Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.
Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines - the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.

Nutrition Facts : Calories 395 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 18 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

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