ROASTED AUBERGINE AND COURGETTE WITH SUMAC AND HERBS
These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.
Provided by Georgina Hartley
Categories Side Dish
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°C/160°C fan/gas mark 4.
- Prepare the courgette and aubergine by slicing off the stems. Cut each one in half width ways. Halve each again lengthways and then cut into 16 wedges in total.
- Place the wedges on a baking tray then toss with the olive oil, sumac and salt and pepper.
- Roast for 30-40 minutes, checking halfway through to give a good mix around.
- Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven.
- Sprinkle over the fresh herbs, mixing together with a squeeze of lemon.
Nutrition Facts : Calories 210 kcal, Carbohydrate 17 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 161 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
VEGETABLE PASTA BAKE
A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.
Provided by Annie Rigg
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5.
- Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
- Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10-15 minutes.
- Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4-6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
- Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.
Nutrition Facts : Calories 598kcal, Carbohydrate 68g, Fat 24g, Fiber 10g, Protein 23g, SaturatedFat 8g, Sugar 14g
GRIDDLED VEGETABLES WITH MELTING AUBERGINES
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
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
BAKED AUBERGINE STUFFED WITH ROAST PUMPKIN, FETA & WALNUT WITH MINTED COURGETTES
New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
- Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
- Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.
- Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.
- To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.
Nutrition Facts : Calories 320 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.69 milligram of sodium
ROAST PUTTANESCA AUBERGINES WITH TOMATO RICE & FETA
Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. You could also barbecue the aubergines, if you like
Provided by Alice Hart
Categories Dinner
Time 2h10m
Number Of Ingredients 19
Steps:
- Heat the oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a saucepan over a medium heat and cook the shallots with a pinch of salt for about 8 mins, stirring until softened. Add the rice and tomato purée, stirring to coat the rice in the oil for about 1 min. Tip the mixture into a medium baking dish, about 20 x 30cm, then add the garlic and sundried tomatoes.
- Tip the chopped tomatoes and 500ml water into the pan, using some of the water to swill out the tomato can. Add the stock cube and return the pan to the heat, stirring to help dissolve the stock. Bring to the boil and carefully pour over the rice mixture in the baking dish. Cover tightly and bake for 1 hr 30 mins until all the liquid has been absorbed and the rice is golden at the edges.
- Meanwhile, score the cut sides of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter the oregano over the aubergine flesh and season. Lightly brush or rub with the remaining oil, pushing the seasoning into the cuts. Put the aubergines in a large baking dish or roasting tin, flesh-side up. When the rice has been in the oven for 15 mins, put the aubergines on a lower shelf to bake for 45 mins, covered, then a further 30-35 mins, uncovered, until golden and soft. Remove both dishes from the oven, cover and set aside.
- Combine the capers, olives, pine nuts and basil in a bowl. Stir half through the baked rice using a fork to fluff the rice up slightly. Add the feta and cherry tomatoes to the remaining mixture and season with black pepper. Spoon the rice onto a large serving platter and top with the aubergine halves. Spoon the feta mixture over the aubergines, drizzle with the balsamic vinegar and garnish with the extra basil leaves. Drizzle with a little extra virgin olive oil, if you like, and serve with a green leafy salad.
Nutrition Facts : Calories 483 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
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