Grilled aubergine with red butterhead and salsa verde
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Serves 4
Easy
Total time: 40 mins
0 reviews
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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
Gluten free
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Try our grilled aubergines, then check out more aubergine recipes, such as our aubergine parmigiana.
Ingredients
Nutrition
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3 large aubergines
sliced into 4 lengthways
-
olive oil
-
1/2 butterhead lettuce
Salsa verde
-
1/2 clove garlic
chopped
-
2 cornichons
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1 tbsp capers
-
2 anchovies
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flat-leaf parsley
-
chopped to make 1 tbsp dill
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chopped to make 1 tbsp tarragon
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1/2 lemon
zested and juiced
-
1 tbsp red wine vinegar
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1 tbsp Dijon mustard
Nutrition: per serving
-
kcal178
low
-
fat11.2g
-
saturates1.7g
-
carbs9.1g
-
sugars8.1g
-
fibre10.5g
-
protein4.9g
-
salt0.8g
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Method
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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.
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step 3
Keep warm in a low oven while you griddle the rest.
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step 4
To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.
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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.
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step 6
Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.
Check out more of the best aubergine recipes
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