🌿 Nutrition Notes
This dish could not be more colurful or delicious. Packed with fibre, vitamins and minerals with a mediterranean flavour profile. Works on all iWellenss programmes.
Ingredients
2-3 Aubergine halved lengthways
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Harissa paste
1 tsp Tamari
80g Feta cheese
fresh basil and mint
¼ red onion finely chopped
Sauce:
2 large red peppers
1 clove garlic
1 Tbsp Extra Virgin Olive Oil
½ tsp Paprika smoked style
1 squeeze of Lemon Juice
salt & pepper
Method
Heat oven to 180C. Score the Aubergine in a criss-cross style. Mix Olive Oil, Harissa and Maple syrup together and brush over Aubergine. Please on non stick tray or a tray covered with baking paper. Bake for 30 minutes. On a separate tray roast the whole red pepper until skin blisters. Remove and place in a bowl and cover with clingfilm for 5- 7 minutes... you will then be able to slip off the blistered skin and remove the seeds easily leaving the delicious smoky flesh. To make a sauce blend the red pepper flesh, garlic, olive oil, lemon juice, paprika and salt & pepper to taste. T0 serve, place a pool of sauce on a plate, place the roasted Aubergine on top. Crumble the Feta cheese, sprinkle the finely chopped onion, Basil and Mint. Drizzle with Extra Virgin Olive oil and more lemon juice.