Description: Can be served as an appetiser or side dish. In summer, you can serve it chilled and this is a perfect dish to cool down. The flavour of basil makes tomatoes and aubergine special.
Serves: 2
Cooking time: 20 minutes
Ingredients
- Aubergine – 1 piece or 200g
- Tomato – sliced, 2 medium size or 120g
- Basil leaves – 16 leaves or 8g
- Olive oil – 2 tablespoons
- Garlic – pureed, 1 clove
- Salt – 1 dash
- Ground black pepper – 2 dashes
Method
1. Grill the aubergine over medium heat with ½ tablespoon of olive oil and 200 mL of water, then place the lid. Keep adding the water until the aubergine gets soft and the surface gets brown.
2. Meanwhile, in a small bowl, mix the olive oil (1.5 tablespoons with), garlic, basil, tomato, salt and ground black pepper.
3. Once the aubergine is cooked. Mix them into the bowl with the tomato.
To serve: Sprinkle ground black pepper if needed.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat |
|---|---|---|---|---|---|---|---|
| 157.7 | 1.7g | 14.3g | 8.5g | 3.8g | 5.1g | 0.2g | 0.4g |
| 7.9% | 3.4% | 20.5% | 3.3% | 12.7% | 5.7% | 3.4% | 1.8% |
Nutritional Tips
Aubergine will decay quickly if you cut it before you store it. So it is recommended to cut before you cook and use it as soon as you purchase. Otherwise, you can freeze it. In this case, it is better to cut and freeze it so that you can directly put it in food (without defrosting).
Aubergine is actually more versatile than you think. Dishes with aubergines can be tempura, kushi-katsu (Japanese deep-fried skewer), simmered aubergine, roasted aubergine, grilled aubergine, sauteed or pasta. I will introduce more recipes in the future.
Mignonne Nutri-Cuisine 