This recipe is great for grazing and mopping up with bread. Packed full of dietary fibre, vitamins B1, B6 and potassium, aubergines are often recommended for those managing type 2 diabetes and managing weight concerns.
Ingredients
1 aubergine, sliced lengthwise
2x 400g tins of cherry tomatoes in tomato sauce (you can use traditional tinned tomatoes, but the cherry ones make it tastier)
1tbsp coconut sugar (brown sugar works well too)
1 big fat clove of garlic, minced
1tbsp extra virgin olive oil
Salt and pepper to taste
2 – 3tbsp Olive Branch Tapenade with Goat’s Cheese Rosemary & Chilli
50g goats cheese, crumbled
1tbsp parsley or coriander, chopped
Cooking instructions
1Start by preheating the oven to 200 degrees Celsius.
2Next get a baking dish (we used 20x30cm) and tip in the tomatoes, coconut sugar, pinch of salt and a few grinds of salt. Stir together, give a little taste and if needed adjust the seasoning.
3Take the aubergine and using sharp knife slice each half of aubergine about halfway deep in a diagonal pattern. Be careful not to cut through the skin!
4Brush the olive oil on the aubergine, add the minced garlic and seasonal well with salt and pepper.
5Place the aubergine on the cherry tomatoes, cut side up, and pop into the preheated oven for 30 minutes.
6After 30 minutes or until the aubergine feels tender spread evenly (over each half of the aubergine) one tablespoon (or two if you like) of the tapenade and add some of the crumbled goats cheese.
7Place back in the oven for further 15 minutes or until the cheese is golden and has melted
Sprinkle with parsley and enjoy!
Ingredients
Ingredients
1 aubergine, sliced lengthwise
2x 400g tins of cherry tomatoes in tomato sauce (you can use traditional tinned tomatoes, but the cherry ones make it tastier)
1tbsp coconut sugar (brown sugar works well too)
1 big fat clove of garlic, minced
1tbsp extra virgin olive oil
Salt and pepper to taste
2 – 3tbsp Olive Branch Tapenade with Goat’s Cheese Rosemary & Chilli
50g goats cheese, crumbled
1tbsp parsley or coriander, chopped
Directions
Cooking instructions
1Start by preheating the oven to 200 degrees Celsius.
2Next get a baking dish (we used 20x30cm) and tip in the tomatoes, coconut sugar, pinch of salt and a few grinds of salt. Stir together, give a little taste and if needed adjust the seasoning.
3Take the aubergine and using sharp knife slice each half of aubergine about halfway deep in a diagonal pattern. Be careful not to cut through the skin!
4Brush the olive oil on the aubergine, add the minced garlic and seasonal well with salt and pepper.
5Place the aubergine on the cherry tomatoes, cut side up, and pop into the preheated oven for 30 minutes.
6After 30 minutes or until the aubergine feels tender spread evenly (over each half of the aubergine) one tablespoon (or two if you like) of the tapenade and add some of the crumbled goats cheese.
7Place back in the oven for further 15 minutes or until the cheese is golden and has melted
Sprinkle with parsley and enjoy!
Greek Style Roasted Aubergine
AuthorMariaCategorySalad & Veg, Vegetarian