Roasted aubergine (w) spicy red pepper yoghurt topping.

This accidental lunch was a ready steady cook style approach to using the last ingredients in my fridge before a weekly shop & is surprisingly delicious.

I used Fage total 0 greek yoghurt for this recipe but it is easily adapted to suit vegan folk by using soy or even coconut yoghurt.

 

How to;

 

  • Slice an aubergine (egg plant) in half vertically after slicing off the top.
  • Slice deep vertical & horizontal ridges across the aubergine with a knife but be careful not to slice right through.
  • Drizzle olive oil over the sliced 1/2 aubergine & add some sea salt, cumin, fresh garlic & mixed seeds. (More oil will soften the aubergine more & make it more delicious, however calorie counting folk may wish to use oil sparingly)
  • Roast for 15-20 minutes or until soft through (the aubergine should have a soft almost meaty texture)
  • For the dip/filling combine, sliced roasted peppers from a jar, choice of yoghurt, chilli flakes, juice of 1/2 lemon & some smoked paprika.
  • Remove aubergine from the oven and layer the yoghurt filling & some of the roasted seeds on top.

 

Enjoy 👱🏻

 

When I have random fridge emptying meals like the one outlined above I often wonder what It would have been like to be a contestant on ready steady cook & had the magical £5 to spend on ingredients for the show. How would Ainsley react if you deliberately tried to sabotage the show with the most random medley of ingredients & came on the show with some fresh beetroot, a mars bar, some quinoa & bottle of lucozade.   Lets see what Ainsley & his chefs would make with that lot eh! 

When I have random fridge emptying meals like the one outlined above I often wonder what It would have been like to be a contestant on ready steady cook & had the magical £5 to spend on ingredients for the show.

How would Ainsley react if you deliberately tried to sabotage the show with the most random medley of ingredients & came on the show with some fresh beetroot, a mars bar, some quinoa & bottle of lucozade.  

Lets see what Ainsley & his chefs would make with that lot eh!