Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Recipe

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Servings: 1

Ingredients

Cost per recipe $15.24 view details

Directions

  1. Cut the aubergine across into slices about 1cm thick. Grill untill slightly charred on both sides and transfer to a bowl and cover with clingfilm. If working in batches, make sure to recover the bowl each time. If you can barbecue them, so much the better.
  2. Roughly chop the basil leaves and add in these, along with the extra virgin olive oil, tomatoes and spinach leaves. Peel and mash the garlic withi the 1/2 tsp of salt, whisk into the lowfat yoghurt and add in this to the aubergine along with the chilli.
  3. Heat a frying pan without any oil and when warm toast the pine nuts till they just begin to colour. Add in these to the bowl, toss everything well, squeeze over the juice of the lemon and serve with lots of bread.
  4. Fruit;

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1517g
Calories 1080  
Calories from Fat 706 65%
Total Fat 81.46g 102%
Saturated Fat 12.96g 52%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 255mg 11%
Potassium 3904mg 112%
Total Carbs 81.41g 22%
Dietary Fiber 35.2g 117%
Sugars 38.32g 26%
Protein 28.07g 45%
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