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

Prep:10 mins
Cook:10 mins

Easy

Nutrition per serving

kcal 24
fat 2g
saturates 0.1g
carbs 1g
sugars 1g
fibre 1g
protein 0.4g
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 nutrition

Per 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.