Aubergine salad

Aubergine salad

0 points & Core

1 aubergine
1 red onion
2 cloves of garlic
1/2 teaspoon of allspice
1/2 teaspoon of cumin seeds
pinch of dried chilli flakes
1 can chopped toms
chopped fresh coriander

Cut the aubergine into cube, spray with fry light and roast in the oven for about 20 minutes until browned and soft.
Fry the finely chopped onion in fry light with the garlic and add the rest of the ingredients finishing with the coriander. Slowly cook until it thickens.
Then keep in the fridge over night and Serve at room temp with a dollop of low fat yoghurt

Can be served with a pitta bread (2½ points for a medium one) and salad.

AUBERGINE SALAD

Serves 4

Points per recipe 4

Points per serving 1

1 aubergine

1 large fresh tomato, peeled and chopped

1 green pepper, finely sliced

1 large garlic clove, crushed

1 onion, chopped

salt & pepper

handful of chopped fresh parsley

juice of 1 lemon

1 tbsp olive oil

Wash the aubergine and prick all over with a fork.  Place into the oven on Gas 5 for about 20-25 mins until it is soft when tested with a fork. 

Hold the aubergine under cold running water to cool and then peel the skin, leaving the soft flesh.  Slice into a serving dish and add the tomatoes green pepper and garlic.

Place the onion into a dish, rub with a pinch of salt then wash and drain.  Add to the salad with the parsley.

Mix the lemon juice, olive oil and seasoning.  Drizzle over the salad and serve.