Garlicky aubergine steaks with romesco sauce
Roasted aubergine goes really well with the Spanish-style romesco sauce made from peppers and almonds. This simple low-calorie recipe is 4 of your 5-a-day
- Prep:10 mins
Cook:45 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 357
- fat 20g
- saturates 2g
- carbs 21g
- sugars 17g
- fibre 20g
- protein 14g
- salt 0.3g
Ingredients
- 2 small aubergines, cut into thick steaks
- 1 tbsp rapeseed oil, plus 2 tsp
- 1 tbsp fresh thyme leaves
- 2 large garlic cloves, finely grated
- ½ lemon
- 1 large red pepper, deseeded and sliced
- 2 leeks, well washed and thinly sliced
- 2 tbsp flaked almonds
- 1 tbsp tomato purée
- ¼ tsp vegetable bouillon powder
- 1 tsp apple cider vinegar
- 100g bag rocket
- extra virgin olive oil, for drizzling (optional)
Method
Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.
Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.
