Piri piri aubergines with houmous

Name: Piri piri aubergines with houmous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 aubergines; 2 tsp olive oil; 1 tsp Cooks' Ingredients Piri Piri Rub; 270 g pack cherry vine tomatoes; 100 g reduced fat houmous; 100 g fat free natural yogurt; ½ lemon, juice; 28 g pack coriander, chopped

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

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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

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.

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