Friday 6 July 2018

Loaded Aubergine

loaded aubergine
I wasn't entirely sure what to call this dish, which is probably apparent in the rather unimaginative title but I didn't want to let such matters delay my posting of this recipe as it's the perfect light summer supper. Inspired by holidays in the Med, this is packed with fresh flavours and is simple to make, leaving you time to enjoy the summer sunshine. 

Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health

Serves 1
Enjoy immediately

1 aubergine
1 tbsp + 2 tsp extra virgin olive oil
1 clove garlic
2 sprigs fresh parsley
1 small tomato
6 green pitted olives
1 tbsp capers
1 tbsp pistachio kernels
1/3 red chilli (de-seed if you wish to reduce the heat)
Pinch dried oregano
Juice of 1/2 lemon
Sea salt and black pepper

1) Preheat oven to 180 degrees C.
2) Cut the aubergine in half lengthways and score the fleshy inside with a criss-cross pattern. Drizzle with 2 tsp of the olive oil. Bake (criss-cross side facing up) in a roasting tin for 25-30 minutes.
3) Meanwhile, whizz together the garlic, parsley, tomato, olives, capers, pistachio, chilli, oregano, remaining olive oil, lemon juice and salt & pepper in a food processor to roughly chop.
4) Turn the oven off. Place the mixture from the food processor on top of the aubergine and return to the warm (but off) oven for 5 minutes. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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