A super easy and quick stirfry full of zesty oriental flavours. Packed with plant-based protein and loaded with fiber, this dish will satisfy your hunger and nourish your body.
This scrumptious Mediterranean-inspired dish is a delicious addition to a Mezze inspired meal, but works well as a starter or a light meal. Bonus – it’s also a really yum way to get your omega-3’s in, along with loads of other nutrients and fiber.
No oil added to this recipe, but a small drizzle of olive oil will definitely go down well here if you want. The salsa is pretty rustic, and you can add or remove ingredients based on your preference. Play around and have fun.
Baked aubergines with Mediterranean sardine salsa
- 2 med aubergines sliced into thick 2 cm rounds (this prevents drying out)
- salt & pepper
- 1 red onion finely chopped
- 1 tbsp lemon or lime juice
- 1 handful fresh parsley chopped
- 1 handful fresh coriander chopped
- 2 ripe red tomatoes chopped
- 10 green olives pitted and chopped
- 2 tbsp chopped preserved lemon if you don't have this, zest of one lemon or lime will do the trick
- 1 garlic clove minced
- 1 tin sardines oil drained
- salt and black pepper to taste
- Preheat the oven to 220 C (200 fan)
- Season the aubergine rounds with salt and pepper, then place on a prepared baking tray. Bake for about 35 minutes, or until the rounds have browned and are cooked through.
- Meanwhile, make your salsa by combining all the rest of the ingredients in a medium bowl and seasoning to perfection.
- When your aubergines are ready, lay them out on a serving platter or plate and top with your salsa. Enjoy!
A cross between a lasagna and an aubergine parmigiana, this comforting bake does not need a white sauce or a mountain of cheese. Lentils take the place of mince, boosting the fiber, but you could add mince for a meaty flavour. You could even play around with swopping the aubergine for another veg, like zucchini or pumpkin. This rustic dish can handle a lot of customization.