Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories260
- % Daily Value *
- Total Fat 9g12%
- Total Carbohydrate 34g13%
- Protein 10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Pre-heat the oven to 400°F (200°C). Place the cut aubergine into a baking dish and drizzle with 1 tbsp.
olive oil and season with salt. Cook in the oven for 40 minutes until soft
In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.
Add the onion and garlic, season with salt, and cook for 5-6 minutes until soft—then add in the
mixed herbs, tomato puree, and cook for another 2 minutes
Next, add in the chopped tomatoes, lemon juice, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat
and continue simmering until the aubergine is ready
Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.
Ingredients
Directions
Pre-heat the oven to 400°F (200°C). Place the cut aubergine into a baking dish and drizzle with 1 tbsp.
olive oil and season with salt. Cook in the oven for 40 minutes until soft
In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.
Add the onion and garlic, season with salt, and cook for 5-6 minutes until soft—then add in the
mixed herbs, tomato puree, and cook for another 2 minutes
Next, add in the chopped tomatoes, lemon juice, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat
and continue simmering until the aubergine is ready
Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.
