Vegan Roasted Aubergine Recipe
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Vegan Roasted Aubergine Recipe
4
5 minutes
50 minutes
260
Aubergines are known to impart a little bit of bitterness; the trick lies in choosing the younger and medium-sized. Serving this alongside with some cooked white rice and freshly chopped parsley. Chickpeas, mixed herbs and apple cider vinegar even when in low quantities are extremely beneficial for us.
Why Aubergine?
Aubergine is one of the superfoods that are a must in our diet but isn’t love by everyone. It helps digestion and heart health and is a great source of fibre, vitamins and minerals. Improve and enhances brain function, bone health prevents anaemia. It is high in fibre but low in calories, both of which can help promote weight loss. It can also be used in place of higher-calorie ingredients.
1 tablespoon Apple Cider Vinegar goes a long way.
The acetic acid in the vinegar boosts the activity in the body’s natural fat blockers helps delay the absorption of fat into the cells. It does this by regulating the blood glucose response in the body. So even if you consume something which might trigger a blood glucose spike, vinegar helps cut the effect and slow the absorption of calories as food passes through the gut.
Also Checkout Vegan Aubergine & Tomato Pasta Bake Recipe
1 tbsp. olive oil
2 medium aubergines, cut into bite-size pieces
2 cups (330g) cherry tomatoes
14oz. (400g) can chopped tomatoes
14oz. (400g) can chickpeas, drained
1 medium onion, chopped
2 cloves garlic, chopped
4 tbsp. tomato puree
1 tbsp. apple cider vinegar
2 tsp. mixed herbs
handful parsley, chopped
Pre-heat the oven to 400°F (200°C). Place the cut aubergine into a baking dish and drizzle with 1/2 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.
In the meantime, heat the remaining 1/2 tbsp. oil in a large skillet over medium heat.
Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.
Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
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