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Ingredients
- 2 med aubergines
- 100 ml extra virgin olive oil thyme
- 2 x red peppers quartered cored and seeded pine nuts raisins mint leaves black pepper
Directions
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Slice the aubergines about 1cm thick in rounds or possibly lengthways.
- Brush a baking sheet with a little extra virgin olive oil and arrange the slices on it in one layer.
- Add in the red peppersBrush generously with extra virgin olive oil sprinkle with a little thyme though it should be fresh rather than dry and then with some salt and coarsely grnd pepper.
- Bake till tender about 15-20 min.
- Dot over a few pine nuts and raisins grill for a minute to colour the nuts and then scatter with torn mint leaves and coarsely grnd black pepper.
- Serve with thick cool lowfat yoghurt into that you have stirred some more minced mint.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 2 servings | |
| Calories 119 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 1059mg | 30% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 14.7g | 49% |
| Sugars 12.82g | 9% |
| Protein 4.71g | 8% |
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