Name: Aubergine Stacks with Speedy Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2
Ingredients: about ⅓ cup crumbled feta cheese; healthy natural sweetener, to taste; pinch of salt; 1–2 Tbsp olive oil; 2 medium-sized aubergines, sliced lengthways 1 cm thick; about ⅓ cup finely grated Parmesan cheese; 1 level tsp dried chilli flakes; ½ Tbsp olive oil; 1 clove garlic, crushed; pinch each of salt, freshly ground black pepper and preferred healthy natural sweetener; 4 ripe tomatoes, roughly chopped (set over a sieve for 5–10 minutes); 1–2 sprigs fresh oregano (if available); 1–2 Tbsp lemon juice; 1 tsp lemon zest; handful fresh basil; 1–2 tsp sunflower seeds; 1 small clove garlic; olive oil; baby basil leaves, for garnishing; 1 Tbsp roughly chopped fresh basil, stalks too

Preparation info

Serves
2

Difficulty
Medium
Ready in
45 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

Aubergines

olive oil
about ⅓ cup finely grated Parmesan cheese
2 medium-sized

Main course
Gluten-free
Vegetarian

Method

What to do

Preheat the oven to 200 °C.
Add a drizzle of olive oil and a generous sprinkling of Parmesan to the top of each aubergine slice and lay them side by side on a nonstick baking tray.