Posted on July 02, 2014 by Jenny Cromack
This week we have some great aubergine recipes (Jenny and Kate’s favourite!) perfect for a vegetarian dish or to accompany your fish or meat dish. We would recommend adding some protein to the last two dishes to make them a balanced meal.
Aubergine & Goat’s Cheese Salad with Mint-Chilli Dressing
Kcal 262, Protein 9g, Carbs 15g, Fat 13g, Sat 2g
Serves 4
Ingredients
• 2 aubergines
• 1 tbsp extra-virgin olive oil
• 175g cherry plum tomatoes, halved or quartered
• 4 large handfuls salad leaves
• 2 shallots, thinly sliced
• 50g hard goat’s cheese
For the mint-chilli dressing
• 3 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 large handful mint leaves, finely chopped
• 1 red chilli, seeds removed, finely chopped
• 1 shallot, finely chopped
Method
1. Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
2. To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, and dressed aubergine on a plate Drizzle the reserved dressing over and scatter the goat’s cheese on top.
Aubergine and Rocket Salad
Kcal 122, Protien 2g, Carbs 9g, Fat 9g, Sat 1g
Ingredients
• 2 aubergines, cut into small chunks
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• small handful sultanas
• 50g bag rocket
Method
1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.
2. When cooked, toss with the vinegar, sultanas and remaining oil. Scatter over the rocket just before serving. Can be served warm or at room temperature.
Aubergine and Tomato Herby Salad
Kcal 106, Protien 2g, Carbs 5g, Fat 9g, Sat
Serves 4
Ingredients
• 1 large aubergine, sliced into quarters lengthways, and cut into chunks
• 2 tbsp olive oil
• 250g punnet cherry tomatoes
• small bunch each mint and flat-leaf parsley leaves coarsely chopped
For the dressing
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of ½ lemon
• 1-2 garlic cloves, crushed
• pinch ground coriander
Method
1. Tip the aubergine into a colander and place a plate or bowl on top and weight down with a can. Leave for 30 mins, until some of the juices have run out. Meanwhile, make the dressing by mixing all the ingredients together and set aside.
2. Squeeze any excess juices from the aubergines. Heat the olive oil in a heavy-based pan and gently fry the aubergine pieces until they are golden brown on both sides. As they absorb the oil quickly, it is important to fry them over a low heat, so that they soften and turn golden without needing to add more olive oil.
3. Tip the aubergine chunks into a shallow bowl and keep warm. Quickly toss the cherry tomatoes around the pan to soften and lightly blister, then add them to the bowl. Add the fresh herbs and pour over the dressing. Toss gently and serve.