Per serving (207g)
Calories 98, Fat 7.6g, Saturates 1.1g, Sugars 4.1g, Salt 3.5g
Using a sharp knife, make criss-cross cuts in the flesh of each aubergine half. This will help the dressing absorb after cooking.
Season the aubergine and drizzle with 1 tablespoon of olive oil and add salt and pepper. Place in a baking dish, cut side down and transfer to the oven, or place directly on a BBQ. Leave to roast until slightly charred.
Make the salsa verde by mixing together all the ingredients and seasoning well.
Once cooked, serve the aubergine hot or cold, with some salsa verde spooned over.
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