BURNT AUBERGINE VEGGIE CHILLI
This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings
Provided by Izy Hossack
Categories Dinner, Main course, Supper
Time 2h25m
Number Of Ingredients 20
Steps:
- If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won't give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
- In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
- Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
- Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning - add more salt if needed. Serve hot over rice with whichever accompaniments you want!
Nutrition Facts : Calories 316 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 15 grams protein, Sodium 2.2 milligram of sodium
CHILLI-STUFFED PEPPERS WITH FETA TOPPING
A satisfying vegetarian supper that packs in 4 of your 5-a-day. Stuff peppers with cream cheese, beans, aubergine and feta
Provided by Sara Buenfeld
Categories Main course, Starter
Time 35m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
- Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
- Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don't worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.
Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
FETA TABBOULEH WITH AUBERGINES
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Cook the bulgur wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
- Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.29 milligram of sodium
ROAST AUBERGINES WITH ALMOND TARATOR, FETA, DILL & GREEN CHILLI
Roast a couple of aubergines and top with tarator - a nutty and garlicky sauce that pairs perfectly with aubergine. Enjoy as a starter or side dish
Provided by Diana Henry
Categories Side dish, Starter
Time 1h20m
Yield Serves 4 as a side dish or starter
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Brush the aubergines with a little of the oil and put them on a baking sheet. Pierce each one a few times with a fork, then roast in the oven for 45 mins - 1 hr (it depends on the size of the aubergines), until completely tender.
- Meanwhile, make the tarator. Put the bread in a bowl and leave to soak in the milk for about 30 mins. Tip into a food processor with the nuts, garlic and lemon juice, and blend, gradually adding 85ml of the extra virgin olive oil. Season and add a little water if you want the mixture to be thinner (it shouldn't be thick but it shouldn't be as thin as single cream, either).
- Mash the feta very roughly with the yogurt in a bowl. Split the aubergines open along their length and season the insides. Put them on individual plates or a larger serving plate, and drizzle a little bit of the remaining oil inside each one. Spoon over the feta and yogurt mixture, then top with the tarator (the tarator can splash down over the sides of the aubergines), the sliced chillies and the dill.
- Drizzle over a little extra virgin olive oil over each aubergine and serve with flatbreads if it's a starter, or as they are if it's a side dish.
Nutrition Facts : Calories 385 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.48 milligram of sodium
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