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100g 0% fat Greek-style yogurt
/2 garlic clove, crushed
cayenne pepper, to serve
Categorised as a fruit, aubergines are
in the nightshade family, with tomatoes.
Make use of regular
ingredients and swap
the polenta for an
extra 1 tbsp flour
Aubergines are very absorbent, so
be sparing with oil when cooking.
1Preheat the oven to gas 6, 200 C,
fan 180°C. Combine the flour, polenta
Modern varieties are less bitter so and some seasoning in a large bowl.
no longer require salting before use. Toss the aubergine through the mix
Try tossing aubergine cubes with until evenly coated.
thyme and roasting until crisp. Toss 2 Line 2 baking trays with nonstick
with lentils, red onion, rocket and mint. baking paper and lightly brush or spray
with olive oil (2-3 sprays on each tray),
then put the aubergine on the trays.
3 Lightly brush or spray the aubergine
with oil, then drizzle with the honey
and scatter over the thyme. Toss to
coat, then bake for 20 mins, flipping
the aubergine every 5 mins.
4 Finely chop half the mint leaves and
combine in a bowl with the yogurt and
garlic. Transfer the aubergine to a plate
and sprinkle with cayenne pepper, the
remaining mint and a drizzle of honey
if you like. Serve with the yogurt dip.
Each serving contains
BAKED AUBERGINE CHIPS
WITH HONEY &THYME
Serves 4 V
Takes 30 mins
Cost per serve 60p
25g plain flour
2 aubergines, sliced
olive oil, for greasing
3 tbsp clear honey, plus extra
to serve (optional)
6 thyme sprigs, leaves picked EegySaburdes ugara
53241g 13g 0.3g
15g fresh mint
of the reference intake. See page 8.
Carbohydrate 24g Protein 5g Fibre 1g
1 of your 5-a-day; low in
fat; low in saturates;
source of protein
14 For more delicious aüberginerecipes visit tesco.com/realfood