Grilled Aubergine with Red Butterhead and Salsa Verde

Grilled aubergine with red butterhead and salsa verde

  • serves 4
  • Easy

Check out our grilled aubergine recipe with red butterhead and salsa verde. This recipe is super simple, low in calories and gluten-free. Packed with flavour and serving 4, this dish is as an easy midweek meal

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*This recipe is gluten-free according to industry standards

Ingredients

  • aubergines 3 large, sliced into 4 lengthways
  • olive oil
  • butterhead lettuce 1/2

Salsa verde

  • garlic 1/2 clove, chopped
  • cornichons 2
  • capers 1 tbsp
  • anchovies 2
  • flat-leaf parsley
  • dill chopped to make 1 tbsp
  • tarragon chopped to make 1 tbsp
  • lemon 1/2, zested and juiced
  • red wine vinegar 1 tbsp
  • Dijon mustard 1 tbsp

Method

  • Step 1

    Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.

  • Step 2

    Cook the aubergines in batches for 4-5 minutes until really charred and softened.

  • Step 3

    Keep warm in a low oven while you griddle the rest.

  • Step 4

    To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.

  • Step 5

    Add the remaining ingredients with 3 tbsp of olive oil, 1-2 tbsp of water and some seasoning, and pulse a few times to roughly chop the herbs.

  • Step 6

    Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.

Nutritional Information

  • Kcals 178
  • Fat 11.2g
  • Saturates 1.7g
  • Carbs 9.1g
  • Sugars 8.1g
  • Fibre 10.5g
  • Protein 4.9g
  • Salt 0.8g
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