Grilled Aubergine With Feta And Mint Bundles Recipes

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GRILLED AUBERGINE AND MUSHROOM STACK



Grilled Aubergine and Mushroom Stack image

Make and share this Grilled Aubergine and Mushroom Stack recipe from Food.com.

Provided by Luschka

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large aubergine, trimmed and cut lengthways into 1 . 5cm slices
1 fennel bulb, trimmed and sliced
1 red onion, peeled and finely sliced
4 large flat mushrooms, trimmed
1 tablespoon olive oil
4 garlic cloves, peeled and chopped

Steps:

  • Preheat the oven to 200C.
  • Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
  • Scatter the garlic over the vegetables.
  • Bake for 8 - 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
  • Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
  • Serve immediately with a green salad.

Nutrition Facts : Calories 96.5, Fat 3.8, SaturatedFat 0.5, Sodium 35.3, Carbohydrate 15.3, Fiber 6.4, Sugar 4.3, Protein 3

GRILLED AUBERGINE (EGGPLANT) IN HONEY AND SPICES



Grilled Aubergine (Eggplant) in Honey and Spices image

Make and share this Grilled Aubergine (Eggplant) in Honey and Spices recipe from Food.com.

Provided by lindseylcw

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 aubergines, peeled and thickly sliced
2 tablespoons olive oil
1 tablespoon olive oil
3 garlic cloves, crushed
2 inches fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon harissa
5 tablespoons clear honey
1 lemon, juice of
1/8 teaspoon salt

Steps:

  • Preheat a grill or griddle pan.
  • Dip each aubergine slice in olive oil and cook either on grill or in griddle pan until golden on both sides.
  • In a wide fry pan fry the garlic in a little olive oil for a few seconds then stir in the ginger cumin, harissa, honey and lemon juice.
  • Add enough water to cover the base of the pan and to thin the mixture then lay aubergine slices into this.
  • cook gently for about 10 mins or until all the sauce has been absorbed.
  • add a little extra water if necessary to give a coating sauce, season to taste with salt and serve at room temperature with chunks of fresh bread.

Nutrition Facts : Calories 232.5, Fat 10.7, SaturatedFat 1.5, Sodium 79.9, Carbohydrate 36.7, Fiber 8, Sugar 27.2, Protein 2.7

FETA TABBOULEH WITH AUBERGINES



Feta tabbouleh with aubergines image

This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Side dish, Snack, Supper

Time 30m

Number Of Ingredients 10

140g bulgur wheat
2 garlic cloves , crushed
4 tbsp olive oil
2 aubergines , thinly sliced lengthways
410g can chickpea , drained
140g cherry tomato , halved
1 red onion , chopped
100g feta cheese , crumbled
1 large bunch mint , leaves chopped
juice 1½ lemon

Steps:

  • Cook the bulgur wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
  • Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.29 milligram of sodium

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