Aubergines are often overlooked because if they're cooked wrong the texture can turn out pretty terrible. But once you understand how to cook them, you can get so many amazing flavours and textures. So give this recipe a try and see if it convinces you!
Aubergines are loaded with lots of health promoting compounds. Like most vegetables, they're packed with fibre. Almost 80% of people don't eat enough fibre which results in constipation, bloating and digestive discomfort. You need at least 24g of fibre a day and your typical bowl of porridge only has 3g!! So you really need too squeeze fibre rich foods in at every opportunity. Most research on the nutritional benefits of aubergines focuses on an antioxidant called nasunin - which is found in the peel. Nasunin helps protect our brain cells from free radical damage so it's definitely a compound we like to have in abundance in our diet. Another antioxidant in aubergine is cholorgenic acid. This has anti-cancerous, antiviral and LDL (bad) cholesterol lowering capabilities. For such a simple vegetable, it offers so many wonderful health benefits.
- 2 aubergines
- 3 TBSP olive oil
- Salt & pepper to taste
- 50g greek yoghurt
- 1 garlic clove, crushed
- juice of 1/4 lemon
- 1/2 TBSP extra virgin olive oil
- Sprig of mint
- 1 TBSP tahini
- 4-6 dates, finely chopped
- 1/2 handful of pine nuts, roasted is best
- Sprinkle of sesame seeds, roasted is best
- Pinch of Za'atar
- Preheat the oven to 200°C and line a baking tray with parchment paper.
- Cut the aubergines lengthways in half.
- Using a knife, make a 3-4 slits into the flesh side of each aubergine.
- Coat the aubergine in olive oil. It will seep into the slits so keep using the olive oil until all the oil is used up. A brush is the best option but you can also use your hands.
- Place the aubergines on the lined baking tray with the cut side facing up.
- Sprinkle with salt and pepper and roast in the oven for 40-45 minutes. Once roasted, leave them to cool.
- To make the yoghurt dressing, combine the yoghurt, finely chopped mint leaves, garlic and lemon together.
- Once the aubergines have cooled down, drizzle them with the yoghurt dressing and then the tahini.
- Next sprinkle with the dates, sesame seeds, pine nuts and za'atar.