Caramelised onion moutabal
prep: 15 minutes
cook: 35 minutes
serving: 4
Nutrition Facts
each serving
KCal
93
Carbs
8.6g
fiber
5.9g
Protein
3.2g
Fat
3.8g
Saturates
0.5g
Sugars
7.3g
Salt
0.03g
Fruit/Veg Portion
2
Ingredients
all 11 types- 2 aubergines (550g)
- 2 tsp rapeseed oil
- 3 onions (200g), finely chopped
- 2 tsp Tahini (sesame paste)
- juice half lemon
- 1 clove garlic, crushed
- 1 tbsp low-fat yogurt
- 15g fresh coriander, chopped
- 12-14 little gem lettuce leaves
- 12 cherry tomatoes
- 1 small red chilli, sliced
Directions
5 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Wash the aubergines, prick them several times and put them, whole, onto a baking tray. Bake for 30–35 minutes until they are soft to the touch then remove and allow to cool.
Step 2
Meanwhile, add oil to a pan and heat the onions slowly over a low heat for 25 minutes. Stir frequently until soft and start to brown.
Step 3
Scoop out the flesh from the aubergines with a spoon, then blend until smooth along with the tahini, lemon juice, garlic and yogurt.
Step 4
Stir through the onions and coriander.
Step 5
Place into lettuce leaves and arrange on a plate with the cherry tomatoes then sprinkle with chilli.
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