Grilled aubergine stacks
Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings
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Prep:10 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 24
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fat 2g
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saturates 0.1g
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carbs 1g
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sugars 1g
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fibre 1g
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protein 0.4g
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salt 0g
Ingredients
- 1 aubergine
- 2 tbsp cold pressed rapeseed oil
- ½ lemon, juiced
- 1 tbsp hummus
- 1 tbsp pomegranate seeds
- 5 cherry tomatoes, halved
- 10 small basil leaves
Tip
Tomato & basil nutritionPer canapé: 16kcals, fat1 g, saturates 0.1g, carbs 1g, sugars 1g, fibre 1g, protein 0.3g, salt trace
Method
Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.
Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.
To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.
