WED­NES­DAY

Baked egg­plant with cran­berry & mint

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $3.85 Time to make 30 min gluten free dairy free veg­e­tar­ian di­a­betes friendly

4 small egg­plants, halved length­ways

½ cup gluten-free houm­mos

¼ cup le­mon juice, plus le­mon wedges, to serve

1 bunch watercress sprigs

1 fen­nel bulb, very thinly sliced

2 ta­ble­spoons dried cran­ber­ries, chopped

1 ta­ble­spoon pine nuts, toasted

¼ cup chopped mint, plus ex­tra mint leaves, to serve

1 Pre­heat oven to 210°C. Line a large bak­ing tray with bak­ing pa­per. Score egg­plant flesh in a criss-cross pat­tern, be­ing care­ful not to pierce skin. Place egg­plant, cut-side down, on the tray, and spray lightly with olive oil. Bake for 25 min­utes, turn­ing half­way, or un­til golden and ten­der.

2 Mean­while, com­bine houm­mos and half of the le­mon juice in a small bowl. Mix well.

3 Com­bine watercress, fen­nel, the re­main­ing le­mon juice and 1 ta­ble­spoon of olive oil in a bowl. Toss gen­tly.

4 Driz­zle egg­plant with olive oil. Top with houm­mos, then scat­ter with cran­ber­ries, pine nuts and chopped mint. Gar­nish with mint leaves, and serve with watercress salad and le­mon wedges.

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