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Aubergine 'steaks' with Greek salad & pitta chips recipe

16 ratings

If you're looking for a meat-free dinner this vegetarian aubergine steak recipe is perfect. It's light and full of flavour, the ideal Mediterranean midweek meal. See method

Serves 4
5 mins to prepare and 55 mins to cook
293 calories / serving
Vegetarian

Ingredients

2 aubergines, halved lengthways
2 tsp dried oregano
2 tbsp olive oil, plus extra for drizzling (optional)
2 wholemeal pittas, cut into triangles
1 red onion, thinly sliced
large leaves from 2/3 round lettuce
¾ cucumber, cut into small chunks
250g cherry tomatoes, halved
10g fresh flat-leaf parsley, roughy chopped
150g Greek-style salad cheese, crumbled
1 lemon, ½ juiced, ½ cut into wedges
100g low-fat natural yogurt

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1225kj
293kcal 15%
Fat
15g 22%
Saturates
7g 35%
Sugars
10g 11%
Salt
1.5g 24%

of the reference intake
Carbohydrate 24.9g Protein 13.8g Fibre 4.4g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Score the aubergine flesh into diamonds, being careful not to cut all the way through. Sprinkle with the oregano, season, then drizzle with 1 tbsp oil. Rub the oregano and seasoning into the aubergine with your fingers, then transfer to the baking tray. Bake for 55 mins until soft and tender. Bake the pitta triangles on a separate tray for the last 7 mins.
Meanwhile, put the onion in a bowl. Cover with cold water and set aside for 10 mins to soften slightly. Drain well, then transfer to a large serving bowl with the lettuce, cucumber, tomato, parsley and 100g cheese. Whisk in the lemon juice with 1 tbsp oil and some seasoning.Pour over the salad and toss well.
Mash 50g cheese in a bowl with the yogurt; season. To serve, divide the aubergines and salad between 4 plates. Drizzle with extra oil, if you like. Serve with the pitta chips, feta dip and lemon wedges on the side.

See more Aubergine recipes.