Sweet and sour aubergines with cheese ingredients aubergines 2 large, cut lengthways into 1cm slices extra-virgin olive oil 4-6 tbs...
Sweet and sour aubergines with cheese ingredients
- aubergines 2 large, cut lengthways into 1cm slices
- extra-virgin olive oil 4-6 tbsp
- dry vermouth or white wine 100ml
- white wine vinegar 3 tbsp
- runny honey 1½ tbsp
- baby spinach leaves 2 large handfuls
- feta or goat’s cheese 200g, broken into chunks
- pomegranate molasses 4 tsp
- mint a handful of leaves, chopped
- pistachios 75g shelled, chopped
Sweet and sour aubergines with cheese preparation
- Heat a griddle pan over a high heat. Brush the aubergine slices on both sides with oil and cook, in batches, for 2-3 minutes each side or until translucent and charred. Allow to cool slightly, then cut into long, 2cm-wide strips.
- Heat 1 tbsp oil in a large frying pan and add the aubergines in a single layer. Pour in the vermouth, add a little seasoning, and reduce until almost completely evaporated. Add the vinegar and honey, and cook for 2 minutes, stirring, until the sauce thickens and caramelises, then remove from the heat.
- Make a bed of baby spinach leaves on each plate and pile the aubergines on top. Scatter with the cheese, drizzle with the pomegranate molasses and sprinkle with the mint and pistachios.
PER SERVING (6) 372 KCALS | FAT 28.1G
SATURATES 7.6G | CARBS 13.4G | SUGARS 11.4G
FIBRE 5.6G | PROTEIN 9.4G | SALT 1G