Keeps: 2 days in the fridge
Do not freeze
Per serving: 184 cals, 15 g carbs
Layers of creamy aubergine and roasted pepper with a honey and garlic dressing. Use baby aubergines if possible, otherwise choose small, slender aubergines. The key to delicious aubergines is to cook them until they've turned from firm and spongy to soft and meltingly tender, and the surface is a rich, caramel brown. Be patient. Like all purple fruits, aubergines are good for brain health. Red peppers are rich in vitamin A for immunity and eye health, while pine nuts and pistachios help lower blood pressure.
1 kg (2 lb) baby aubergines
2-3 tbsp olive oil
fine sea salt
4 roasted red peppers, about half a jar
For the dressing
225 ml (8 fl oz) Greek yoghurt
1 large clove garlic
1 tsp ground cumin
2 tbsp finely chopped
coriander or flat-leaf parsley
1 tbsp chopped fresh oregano
1 tsp thin honey
¼ tsp sea salt
15 grinds black pepper
50 g (2 oz) toasted pine nuts
1 tbsp pomegranate seeds
1 tbsp chopped flat-leaf parsley
extra virgin olive oil
Set the grill to high with the oven rack 8-10 cm (3-4") below the element. Halve the baby aubergines lengthways, or cut regular sized ones into 1.5 cm (½”) diagonal slices. Arrange on a grill pan, brush generously with the oil on all sides, including the skin, and sprinkle both sides lightly with salt.
Grill for 10-15 minutes until golden brown on one side, then turn the slices over with a spatula and grill for another 10-15 minutes, until the second side is golden brown and the flesh is meltingly soft and creamy. Keep a close eye on the aubergines while grilling so they don't burn. Remove from the grill and cover lightly with foil.
To make the dressing, put the yoghurt in a bowl, add the garlic, peeled and crushed in a press, followed by the rest of the dressing ingredients, and whisk together with a fork until evenly mixed.
Drain the roasted peppers from their liquid and slice them thickly. Spread a quarter of the dressing in the centre of a large plate or shallow serving dish. Add a third of the aubergines, then a third of the peppers. Build up two more layers in the same way, ending with the remaining dressing.
Sprinkle with the pine nuts, pomegranate seeds and herbs, then finish with a generous drizzle of extra virgin olive oil. Serve at room temperature.
This recipe is extracted from the book ‘To Life! Healthy Jewish Food’ by Judi Rose and Dr Jackie Rose.