Baked eggplant with cranberry and mint

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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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.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 small or 2 large eggplantaubergineXs, halved lengthways
spray olive oil
2 cups hummus
¼ cup lemon juice, plus lemon wedges to serve
4 cups watercress or rocketarugulaX
1 fennel bulb, very thinly sliced
1 tablespoon olive oil, plus drizzle to serve
2 tablespoons chopped dried cranberries
1 tablespoon pine nuts, toasted
¼ cup chopped fresh mint, plus extra mint leaves to serve

Instructions

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.

Nutrition Info (per serve)

Calories 438cal

Kilojoules 1830kJ

Protein 13g

Total fat 25g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 16g

Dietary fibre 16g

Sodium 690mg

Calcium 100mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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