| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food3, Ood9 |
1 |
servings |
INGREDIENTS
| 2 |
|
Aubergines |
|
|
A large handful of basil leaves |
| 50 |
ml |
Olive oil; (2fl oz) |
| 4 |
|
Tomatoes; sliced |
| 225 |
g |
Washed baby spinach; (8oz) |
| 1 |
|
Garlic clove |
| 200 |
ml |
Yoghurt; (7oz) |
|
|
Salt and pepper |
| 1 |
|
Red chilli; de-seeded and |
|
|
; finely chopped |
| 50 |
g |
Pine nuts; (2oz) |
| 1 |
|
Lemon |
| 1 |
|
Lemon |
INSTRUCTIONS
Cut the aubergine across into slices about 1cm thick. Grill untill
slightly charred on both sides and transfer to a bowl and cover with
clingfilm. If working in batches, make sure to recover the bowl each
time. If you can barbecue them, so much the better.
Roughly chop the basil leaves and add these, along with the olive oil,
tomatoes and spinach leaves. Peel and mash the garlic withi the 1/2
tsp of salt, whisk into the yoghurt and add this to the aubergine
along with the chilli.
Heat a frying pan without any oil and when hot toast the pine nuts
until they just begin to colour. Add these to the bowl, toss
everything well, squeeze over the juice of the lemon and serve with
lots of bread.
Converted by MC_Buster.
Per serving: 752 Calories (kcal); 67g Total Fat; (72% calories from
fat); 15g Protein; 42g Carbohydrate; 0mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 1/2
Fruit;
12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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