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This is an Italian-style diabetes recipe of cooking
aubergine slice marinated in oil and mint.
Grilled Aubergine (Serves 4)
Ingredients
- 1 large aubergine, thickly
sliced
- olive oil, for brushing
- 50 g pine nuts, toasted
- 2 tbsp chopped fresh parsley
- grated zest of 1 lemon
For Marinade
- 125 ml olive oil
- 1 garlic clove, crushed
- 12 large basil leaves, roughly
torn
- 1 tbsp chopped fresh mint
- freshly ground black pepper
- 1 tbsp balsamic vinegar
Preparation
- Preheat the grill or griddle pan until very hot, then add
the aubergine slices. Brush generously with olive oil,
then grill or griddle until browned on both sides.
- Mix together the ingredients for the marinade in a shallow
dish. Add the aubergine slices and turn them in the
mixture. Leave for 1-2 hours, then stir in the pine nuts.
Serve at room temperature, sprinkled with parsley, lemon zest
and Parmesan, with fresh crusty bread.
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