Aubergine 'steaks' with Greek salad & pitta chips recipe
If you're looking for a meat-free dinner this vegetarian aubergine steak recipe is perfect. It's light and full of flavour, the ideal Mediterranean midweek meal.
See method- Serves 4
- 5 mins to prepare and 55 mins to cook
- 293 calories / serving
Ingredients
- 2 aubergines, halved lengthways
- 2 tsp dried oregano
- 2 tbsp olive oil, plus extra for drizzling (optional)
- 2 wholemeal pittas, cut into triangles
- 1 red onion, thinly sliced
- large leaves from 2/3 round lettuce
- ¾ cucumber, cut into small chunks
- 250g cherry tomatoes, halved
- 10g fresh flat-leaf parsley, roughy chopped
- 150g Greek-style salad cheese, crumbled
- 1 lemon, ½ juiced, ½ cut into wedges
- 100g low-fat natural yogurt
Each serving contains
- Energy
- 1225kJ 293.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 24.9gProtein 13.8gFibre 4.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Score the aubergine flesh into diamonds, being careful not to cut all the way through. Sprinkle with the oregano, season, then drizzle with 1 tbsp oil. Rub the oregano and seasoning into the aubergine with your fingers, then transfer to the baking tray. Bake for 55 mins until soft and tender. Bake the pitta triangles on a separate tray for the last 7 mins.
- Meanwhile, put the onion in a bowl. Cover with cold water and set aside for 10 mins to soften slightly. Drain well, then transfer to a large serving bowl with the lettuce, cucumber, tomato, parsley and 100g cheese. Whisk in the lemon juice with 1 tbsp oil and some seasoning.Pour over the salad and toss well.
- Mash 50g cheese in a bowl with the yogurt; season. To serve, divide the aubergines and salad between 4 plates. Drizzle with extra oil, if you like. Serve with the pitta chips, feta dip and lemon wedges on the side.
- See more Aubergine recipes.
