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Minted aubergine with spinach and pine nuts

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Dairy free
Gluten free
Vegan
Vegetarian
Minted aubergine with spinach and pine nuts
Chargrilled aubergines and courgettes with fresh mint, marinated in balsamic vinegar. Makes an elegant salad that’s easy enough to make every day.
Serves
4
Prep
20 minutes
Cook
25 minutes

Nutritional Information:

Each 350g serving contains (excludes serving suggestion)
KCal
187
Carbs
17.6g
Fibre
10.0g
Protein
8.9g
Fat
6.7g
(Low)
Saturates
0.9g
(Low)
Sugars
7.1g
(Low)
Salt
0.03g
(Low)
Fruit/Veg Portion
4
Ingredients

Ingredients

  • 2 aubergines (550g), sliced
  • 2 courgettes (360g), sliced lengthways
  • 1 tbsp balsamic vinegar
  • 10g mint, shredded
  • 1 tbsp extra-virgin olive oil
  • good grind black pepper
  • 1 tbsp pine nuts
  • 1x 80g bag fresh rocket
  • 1 x 400g tin cannellini beans, drained (240g drained weight)
  • 1 small red onion (120g), very thinly sliced
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Method

Method

Recipe tips
  • Try serving in pitta breads with a little grated cheese.
  • You can use any beans you like, or try with frozen baby broad beans.
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