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Grilled aubergine stacks

Grilled aubergine stacks served on a decorative plate

Grilled aubergine stacks

Name: Grilled aubergine stacks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 20
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

Sophie Godwin – Cookery writer

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Makes 20

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 2.5 out of 5.2 ratingsRate

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Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 aubergine
2 tbsp cold pressed rapeseed oil
½ lemon

juiced

For the hummus & pomegranate topping

1 tbsp hummus
1 tbsp pomegranate seeds

For the tomato & basil topping

5 cherry tomatoes

halved
10 small basil leaves

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Nutrition: Per hummus and pomegranate canapé

kcal24
fat2g
saturates0.1g
carbs1g
sugars1g
fibre1g
protein0.4g
salt0g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

TOMATO & BASIL NUTRITION

Per canapé: 16kcals, fat1 g, saturates 0.1g, carbs 1g, sugars 1g, fibre 1g, protein 0.3g, salt trace

Recipe from Good Food magazine, December 2018

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A star rating of 2.5 out of 5.2 ratings

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