Piri piri aubergines with houmous

Piri piri aubergines with houmous

A piri piri rub gives the aubergine a kick, which is cooled by the lemo juice-infused houmous sauce.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 2 aubergines
  • 2 tsp olive oil
  • 1 tsp Cooks' Ingredients Piri Piri Rub
  • 270g pack cherry vine tomatoes
  • 100g reduced fat houmous
  • 100g fat free natural yogurt
  • ½ lemon, juice
  • ½ x 28g pack coriander, chopped

Method

  1. Preheat the oven to 200ºC, gas mark 6. Cut each aubergine into 4 thick slices widthways and place on a greased baking tray. Score the flesh in a criss-cross then brush with the oil and sprinkle with the piri piri rub. Add the tomatoes to the tray and roast for 20 minutes until tender.

  2. Meanwhile, mix together the houmous, yogurt and lemon juice, stir in the coriander, reserving a little for garnish.

  3. Serve the aubergines on a plate with the tomatoes, drizzle over the houmous sauce and sprinkle with the reserved coriander.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,010kJ/ 242kcals

Fat

14.3g

Saturated Fat

2g

Carbohydrates

18.3g

Sugars

13.5g

Fibre

11.3g

Protein

10g

Salt

1.1g

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Overall rating (5/5)

5 out of 5 stars1 rating