AuberginePreparation:
20 minutes, plus standing
Cooking time:
About 15 minutes
Ingredients
Serves four
- 1 small aubergine
- 2 large red peppers, cored, deseeded and quartered
- 1 tablespoon olive oil
- 4 large slices of day-old wholemeal bread
- 1 garlic clove, peeled and halved
- 125g (4oz) goats' cheese
- 1 ripe tomato, halved
- Pepper
- Flat leaf parsley sprigs, to garnish
Method
- Cut the aubergine into 5mm (¼ inch) thick slices, brush with a little of the oil and put them on a grill rack.
- Cook under a preheated hot grill for 2-3 minutes on each side until charred and tender. Remove and allow to cool.
- Grill the pepper quarters, skin side up, until the skins are charred. Transfer to a polythene bag and leave to soften for 15 minutes.
- Meanwhile, toast the bread on both sides and immediately rub it all over with the cut sides of garlic and then the cut sides of the tomato. Brush with any remaining oil.
- Remove and discard the charred pepper skins and cut the flesh into wide strips.
- Layer the aubergine and peppers over the toast.
- Cut the goats' cheese into 4 slices and put a slice on each piece of toast. Season to taste with pepper.
- Return the toasts to the grill for 1-2 minutes until the cheese is bubbling and melted. Garnish with the parsley and serve immediately.
Nutritional Values
243 kcals (1022 kj)
Low GI High Fibre
Source of antioxidants
Recipes taken from Hamlyn All Colour Healthy (ISBN: 0-600-61362-3) published by Hamlyn, priced at £12.99. To order a copy please contact Littlehampton Book Services on 01903 828 500.