These Middle Eastern-inspired aubergine slices are a good vegetarian option at a barbecue.
SERVES 3
PREP TIME 10 MINS
COOK TIME 15 MINS
Barbecue
Brush
Mixing Bowl
Spoon
| 4 tbsp olive oil |
| 1 tbsp chopped coriander leaves |
| 1/2 tsp ground cumin |
| 2 garlic cloves, crushed |
| 3 tbsp chopped mint leaves |
| Salt and freshly ground black pepper |
| 2 large aubergines, cut into 2cm slices |
| 5.5 oz (150g) Greek yogurt |
| 1. Prepare a barbecue for cooking. In a small bowl, mix together the oil, coriander, cumin, one of the crushed garlic cloves, and 1 tablespoon of the mint, and season well. |
| 2. Brush the slices of aubergine with the herby oil and grill them over a hot barbecue for 3–5 minutes on each side until soft and charred in places. |
| 3. Meanwhile, make the sauce by mixing together the Greek yogurt, remaining crushed garlic clove, and remaining 2 tablespoons of mint. Season well and serve in a bowl alongside the aubergine slices. |
| Fat: 58.89 g | Fiber: 28.26 g |
| Iron: 4.52 mg | Sugar: 37.5 g |
| Calcium: 300.6 mg | Sodium: 663.77 mg |
| Potassium: 2415.68 mg | Calories: 837.66 kcal |
| Protein: 25.88 g | Vitamin A: 479.64 IU |
| Vitamin C: 23.85 g | Carbohydrates: 35.01 g |
| Saturated Fat: 8.28 g | Cholesterol: 7.8 mg |