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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try this high fibre, vegan, dinner that delivers 3 of your 5-a-day. The mint, hummus and lemon give the dish fresh Middle Eastern flavours that go well with eggplant and the crunchy fennel.
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 oil. Bake for 25 minutes, turning halfway, or until golden and tender.
2 Meanwhile, in a small bowl, combine hummus and half of the lemon juice.
3 In another bowl, combine watercress, fennel, remaining lemon juice and oil. Toss gently.
4 Drizzle eggplant with oil. Top with hummus, scatter with cranberries, pine nuts, chopped mint and mint leaves. Serve with watercress salad and lemon wedges on the side.
Calories 438 cal
Kilojoules 1830 kJ
Total fat 25 g
Saturated fat 3 g
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