GARLICKY AUBERGINE STEAKS WITH ROMESCO SAUCE

Garlicky aubergine steaks with romesco sauce image

Roasted aubergine goes really well with the Spanish-style romesco sauce made from peppers and almonds. This simple low-calorie recipe is 4 of your 5-a-day

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 13

Previous Next

Ingredients

2 small aubergines , cut into thick steaks
1 tbsp rapeseed oil , plus 2 tsp
1 tbsp fresh thyme leaves
2 large garlic cloves , finely grated
½ lemon
1 large red pepper , deseeded and sliced
2 leeks , well washed and thinly sliced
2 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tsp apple cider vinegar
100g bag rocket
extra virgin olive oil , for drizzling (optional)

Steps:

Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.
Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.

Nutrition Facts : Calories 357 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 20 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium