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Garlicky aubergine steaks with romesco sauce

Roasted aubergine goes really well with the Spanish-style romesco sauce made from peppers and almonds. This simple low-calorie recipe is 4 of your 5-a-day

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 357
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 17
  • Protein 14
  • Fat 20
  • Fibre 20
  • Salt 0.3

Nutrition per serving

  • Calories 357
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 17
  • Protein 14
  • Fat 20
  • Fibre 20
  • Salt 0.3

Ingredients

  • 2 small aubergines, cut into thick steaks
  • 1 tbsp rapeseed oil, plus 2 tsp
  • 1 tbsp fresh thyme leaves
  • 2 large garlic cloves, finely grated
  • ½ lemon
  • 1 large red pepper, deseeded and sliced
  • 2 leeks, well washed and thinly sliced
  • 2 tbsp flaked almonds
  • 1 tbsp tomato purée
  • ¼ tsp vegetable bouillon powder
  • 1 tsp apple cider vinegar
  • 100g bag rocket
  • extra virgin olive oil, for drizzling (optional)

Method

  1. Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.

  2. Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.

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