Grilled eggplant and beans with tahini yoghurt
Serves: 4
Time to make: 20 mins
Total cost: $21.00 / $5.25 per serve
(at time of publication)
Ingredients
- Tahini yoghurt
- 200g low-fat plain yoghurt
- 1 clove garlic, crushed
- 2 tablespoons hulled tahini (see tip)
- 4 small (about 300g each) eggplants, halved lengthways
- olive spray oil
- 400g can borlotti beans, rinsed, drained
- 2 teaspoons toasted sesame seeds
- 2 cups baby rocket
- ½ cup fresh mint leaves
- 400g new potatoes, steamed mashed
Instructions
1 In a small bowl, combine all tahiini yoghurt ingredients and set aside.
2 Heat a barbecue hotplate or grill pan over high heat. Lightly spray eggplant with oil. Cook eggplant halves skin-side down for 6 minutes. Turn and cook for another 4–5 minutes, or until tender and golden.
3 Transfer eggplant to serving plates. Halve lengthwise then top with borlotti beans. Dollop with tahini yoghurt and sprinkle with sesame seeds, rocket and mint. Serve with smashed potatoes.
Variations
- Make it vegan: Use soy yoghurt instead.
- Make it gluten free: Check tahini is gluten free.
HFG tip
Tahini is a sesame seed paste available in the health food section of your supermarket.
Nutrition Info (per serve)
-
Calories 311cal
-
Kilojoules 1300kJ
-
Protein 15g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 35g
-
–Sugars 12g
-
Dietary fibre 13g
-
Sodium 140mg
-
Calcium 240mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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