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Meaty aubergine slices with juicy grilled tomatoes and melting mozzarella.
We don’t eat enough aubergines – within aubergines’ lovely textured flesh lies potassium, magnesium, B vitamins, copper, folate and vitamin K.
They taste nice. Eat some soon.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Slice the aubergine lengthways. Brush each slice with olive oil and fry in a griddle pan for 2-3 minutes on each side. At the same time grill the tomato slices.
Layer them both in a serving dish.
Add garlic to the aubergine pan with the chilli flakes. Heat for a few seconds then add the lemon juice. Pour this over the aubergine and tomato.
Tear the mozzarella and add to the dish. Season with sea salt, black pepper and a sprinkle of dried mixed herbs.
Place the dish under a hot grill until the mozarella melts.
Scatter over a few torn basil leaves.
Serve with salad and punchy dressing and maybe a fist-sized hunk of nice, proper bread.
The beautiful purple skin of the aubergine is where so many of its phytonutrients lie. They’re in the skin to give the plant protection from the elements and pests and when you eat them they help to do the same for you.
Aubergines are rich in anthocyanin and a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.
I did not become a vegetarian for my health, I did it for the health of the chickens.
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