Aubergine open sandwich recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 506 calories / serving
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091507 HERO

Preheat the oven to 200°C.

Place the aubergine and cumin seeds in a roasting tray and cover with the olive oil. Season to taste and roast for 10-15 minutes until lightly golden in colour. Remove from the oven and transfer to a food processor.

Add the lemon juice and blitz until smooth. Add the parsley leaves and pulse a few times. Spoon into a bowl.

Add the peas and sundried tomato and stir well. Adjust the seasoning if necessary.

Spread the pitta with aubergine spread and garnish with the flaked fish. Serve on plates. 

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  • Ingredients

  • 40ml olive oil
  • 4 white pitta bread, split and cut into halves
  • 100g smoked Mackerel fillets, roughly flaked
  • 75g sun-dried tomatoes, drained and chopped
  • 2 large eggplant, de-seeded and chopped
  • 25g frozen peas, thawed
  • 1tsp cumin seeds
  • small handful of parsley leaves, finely chopped
  • juice of ½ lemon
  • salt
  • pepper
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  • Energy 2109kj 506kcal 25%
  • Fat 29.1g 42%
  • Saturates 4.6g 23%
  • Sugars 5.3g 6%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 43.7g Protein 14.6g Fibre 5.5g


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