Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Recipe Recipe

Name: Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x Aubergines A large handful of basil leaves; 50 ml Extra virgin olive oil, (2fl ounce); 4 x Tomatoes, sliced; 225 gm Washed baby spinach, (8oz); 1 x Garlic clove; 200 ml Lowfat yoghurt, (7oz) Salt and pepper; 1 x Red chilli, de-seeded and finely minced; 50 gm Pine nuts, (2oz); 1 x Lemon; 1 x Lemon

Servings: persons

2 x Aubergines A large handful of basil leaves
50 ml Extra virgin olive oil, (2fl ounce)
4 x Tomatoes, sliced
225 gm Washed baby spinach, (8oz)
1 x Garlic clove
200 ml Lowfat yoghurt, (7oz) Salt and pepper
1 x Red chilli, de-seeded and finely minced
50 gm Pine nuts, (2oz)
1 x Lemon
1 x Lemon

1
Cut the aubergine across into slices about 1cm thick.
2
Grill untill slightly charred on both sides and transfer to a bowl and cover with clingfilm.
3
If working in batches, make sure to recover the bowl each time.
4
If you can barbecue them, so much the better.
5
Roughly chop the basil leaves and add in these, along with the extra virgin olive oil, tomatoes and spinach leaves.
6
Peel and mash the garlic withi the 1/2 tsp of salt, whisk into the lowfat yoghurt and add in this to the aubergine along with the chilli.
7
Heat a frying pan without any oil and when warm toast the pine nuts till they just begin to colour.
8
Add in these to the bowl, toss everything well, squeeze over the juice of the lemon and serve with lots of bread.
9
Fruit;

9913

kcal

Calories

863

Fat

409

Carbs

349

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 x Aubergines A large handful of basil leaves, 50 ml Extra virgin olive oil, (2fl ounce), 4 x Tomatoes, sliced, 225 gm Washed baby spinach, (8oz), and more.

Yes, Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Recipe

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