Grilled aubergine stacks

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

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 24
  • fat 2g
  • saturates 0.1g
  • carbs 1g
  • sugars 1g
  • fibre 1g
  • protein 0.4g
  • salt 0g

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

Tip

Tomato & basil nutrition

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

MPU 2

Method

  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.

  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.

  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.

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