Minted aubergine with spinach and pine nuts
prep: 20 minutes
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
187
Carbs
17.6g
fiber
10g
Protein
8.9g
Fat
6.7g
Saturates
0.9g
Sugars
7.1g
Salt
0.03g
Fruit/Veg Portion
4
Ingredients
all 10 types- 2 aubergines (550g), sliced
- 2 courgettes (360g), sliced lengthways
- 1 tbsp balsamic vinegar
- 10g mint, shredded
- 1 tbsp extra-virgin olive oil
- good grind black pepper
- 1 tbsp pine nuts
- 1x 80g bag fresh rocket
- 1 x 400g tin cannellini beans, drained (240g drained weight)
- 1 small red onion (120g), very thinly sliced
Directions
5 steps in totalStep 1
Chargrill or grill the aubergine slices and courgettes for 3-4 minutes each side, then reserve and keep warm.
Step 2
Mix the balsamic vinegar, mint, olive oil and pepper together and set aside.
Step 3
Toss the aubergine and courgettes into the oil and vinegar mixture and reserve.
Step 4
Meanwhile, add the pine nuts to a dry pan over a medium heat. Toast them until starting to brown, then remove from heat and set aside.
Step 5
Place the rocket onto a serving plate and top with the aubergine and courgettes. Scatter with the beans, onion and pine nuts.
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