Baked Aubergine Lemon Courgette Salad

Prep:

  • Slice the aubergine in half, length ways.
  • Chop the onion, garlic and tomatoes.
  • Using a peeler make courgette ribbons.
  • Preheat the oven to180°C

Step 1:

With the sliced aubergine score each half with a knife in a criss-cross fashion. Make sure you only score the flesh and not through to the skin.

Step 2:

Place on a lined baking tray and drizzle with 1 tbsp of sunflower oil. Season well with salt and pepper and bake in the oven for 40-45 minutes until soft

Step 3:

In a medium sized pan, heat 1 tbsp of sunflower oil and add the chopped onion and chopped garlic. Saute for 5 minutes until the onion is soft.

Step 4:

In a medium sized pan, heat 1 tbsp of sunflower oil and add the chopped onion and chopped garlic. Saute for 5 minutes until the onion is soft.

Step 5:

Add the 1 tsp cumin and 1 tsp turmeric and cook for another minute.

Step 6:

Next, add the chopped tomatoes and 125 ml of water, turn up the heat. Simmer for 15 minutes until the water has evaporated and you have a tomato sauce. Season well with salt and pepper

Step 7:

Dress with the ribboned courgette with lemon juice and season with salt and pepper

Step 8:


Remove the aubergine from the oven and carefully scoop out the flesh leaving the skin in tact

Step 9:

Roughly chop the flesh and add to your tomato sauce. Continue to cook the sauce for a further 2 minutes

Step 10:

Finally, spoon the tomato and aubergine mix back into the skins and serve with the ribboned courgette.

Nutrition

2

Servings

20

Prep Time

30

Cook time

Ingredients

1 aubergine

2 tbsp sunflower oil

3 tomatoes

1 onion

1 garlic clove

1 tsp cumin

1 tsp turmeric

125ml of water

1 courgette

1 tsp olive oil

1 lemon

Salt & pepper