Nutritive Information
Per portion
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Energy: 148kcals/612kj
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Protein: 1.5g
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Fat: 14.2g
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Saturated: fat 2.11g
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Carbohydrate: 3.8g
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Sugar: 3.6g
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Fibre (NSP): 1.92g
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Calcium: 29.7mg
Ingredients
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Aubergines 2 small, sliced
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Olive oil 75ml/ 5 tbsp
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Red wine vinager 50ml/2fl/ ¼ cup
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Garlic cloves 2, crushed
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Lemon juice 15ml/ 1 tbsp
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Ground cumin 2.5 ml/ ½ tsp
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Ground coriander 2.5 ml/ ½ tsp
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Cucumber ½, thinly sliced
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Thinly sliced 2 tomatoes
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Natural yogurt 30ml/2 tbsp , to serve (optional)
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Salt and ground black pepper
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Chopped flat leaf parsley, to garnish
Instructions
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Preheat the grill. Brush the aubergine slices lightly with some of the oil and cook under a high heat, turning once, until golden and tender.
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Cut the cooked aubergine slices into quarters.
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Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander. Season with salt and pepper and mix thoroughly. Add the warm aubergine, stir well and chill for at least 2 hours.
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Add the cucumber and tomatoes and mix well. Transfer to a serving dish and spoon the yogurt on top, if using.
