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A piri piri rub gives the aubergine a kick, which is cooled by the lemo juice-infused houmous sauce.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Meanwhile, mix together the houmous, yogurt and lemon juice, stir in the coriander, reserving a little for garnish.
Serve the aubergines on a plate with the tomatoes, drizzle over the houmous sauce and sprinkle with the reserved coriander.
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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