Roasted Butternut & Burnt Aubergine Sauce
August 4, 2018
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Servings Calories Per Serving Effort
4 307kcal Medium
Ingredients
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Instructions
Roasted butternut
  1. Preheat the oven to 220C. Cut the butternut into wedges and brush the sides with olive oil. Arrange them standing up with the skin underneath. Season generously with salt and pepper. Place in the oven for 25-30 minutes. When the wedges are tender, remove from the oven and allow to cool.
  2. Reduce the oven temperature to 180C and scatter all the seeds and almonds on a roasting tray and toast for 8-10 minutes.
Burnt aubergine sauce
  1. Place aubergine directly on a moderate flame on a gas hop. Burn the aubergine for 12-15 minutes until skin dries and cracks. Remove from heat and allow to cool. (If you do not want to do the flame option, you can also but the aubergine in the oven for 30-50 minutes until the inside is soft). Scoop out the flesh and disregard the skin.
  2. Mix the cooled aubergine flesh, Greek yogurt, oil, lemon juice, parsley and garlic.
Nutrition Facts
Roasted Butternut & Burnt Aubergine Sauce
Amount Per Serving
Calories 307 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Sodium 35mg 1%
Potassium 105mg 3%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 178%
Vitamin C 58%
Calcium 11%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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