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Associate.com - Share Your Recipe!

Recipe Name: Aubergine, Basil, Spinach And Chilli Salad With A Yoghurt Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Aubergines
A large handful of basil
leaves
50 Olive oil, 2fl oz
4 Tomatoes, sliced
225 Gram(s) Washed baby spinach, 8oz
1 Garlic clove
200 Yoghurt, 7oz
Salt and pepper
1 Red chilli, de-seeded and
Finely chopped
50 Gram(s) Pine nuts, 2oz
1 Lemon
Directions:
Cut the aubergine across into slices about 1cm thick. Grill untill
slightly charred on both sides and transfer to a bowl and cover with
clingfilm. If working in batches, make sure to recover the bowl each
time. If you can barbecue them, so much the better. Roughly chop the
basil leaves and add these, along with the olive oil, tomatoes and
spinach leaves. Peel and mash the garlic withi the 1/2 tsp of salt,
whisk into the yoghurt and add this to the aubergine along with the
chilli. Heat a frying pan without any oil and when hot toast the pine
nuts until they just begin to colour. Add these to the bowl, toss
everything well, squeeze over the juice of the lemon and serve with
lots of bread. Converted by MC_Buster. Per serving: 752 Calories
(kcal); 67g Total Fat; (72% calories from fat); 15g Protein; 42g
Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 12 Fat; 0
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 527
Calories From Fat: 318
Total Fat: 38g
Cholesterol: 11.3mg
Sodium: 761.6mg
Potassium: 1714.8mg
Carbohydrates: 46.7g
Fiber: 10.9g
Sugar: 20.8g
Protein: 16.6g


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