Healthy Roasted Aubergines with Walnut Salsa Verde

Roasted Aubergines with Walnut Salsa Verde

I never tire of Aubergines and I’m always looking for new and interesting ways to eat them! Aubergines are an ideal meat free option and a delicious high fibre choice to boost your veggie intake. Roasted, they’re light and healthy and super easy to prepare. I’d serve at least half per person but if it’s a main meal, 2 halves certainly isn’t overboard! The delicious walnut salsa verde not only adds zing to this simple flavour of the aubergine but also packs in more nutrients and omega-3s.

Roasted Aubergines with Walnut Salsa Verde

Aubergines are an ideal meat free option and a delicious high fibre choice to boost your veggie intake. Roasted, they're light and healthy and super easy to prepare. I'd serve at least half per person but if it's a main meal, 2 halves certainly isn't overboard! The delicious walnut salsa verde not only adds zing to this simple flavour of the aubergine but also packs in more nutrients and omega-3s.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Roasted Aubergine, Salsa verde, Walnut salsa
Servings: 4 people
Author: May Simpkin

Ingredients

  • 2 large Aubergines
  • 2 tbsp Olive oil more if needed
  • 1 Sprinkle Sea Salt/Pepper to season

Walnut Salsa Verde

  • 100 g Chopped Walnuts
  • 1 bunch Fresh Coriander
  • 1 bunch Fresh Flat Leaf Parsley
  • 1 bunch Fresh Basil
  • 4 tbsp Apple Cider Vinegar or any strong vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • 1 tsp Chilli Flakes or 1 fresh chilli, finely chopped (Optional)
  • 1 clove Garlic
  • 1/2 tsp Sea salt

Instructions

  • Preheat the oven to 180 degrees
  • Cut both aubergines in half lengthways and score the flesh in a criss-cross pattern. Drizzle with olive oil and season with salt and pepper. Place on a lined baking tray, flesh side up and bake for around 45mins until the flesh is soft and cooked through and a golden colour.

For the Salsa Verde

  • Finely chop all the herbs using a sharp knife, along with the garlic and fresh chilli.
    Alternatively, if you are using a food processor, drop them in, one small handful at a time, into the bowl over a running blade, at the highest setting. 
    [Thermomix Speed 10]
    Add the garlic and fresh chilli (if using) in the same way.
  • Combine with the herb/garlic mixture with the vinegar, olive oil and chilli flakes (if not using fresh)
    Season with salt
  • Arrange the aubergines whilst they're still slightly warm on a large serving dish and spoon the salsa verde mixture over each half. This can be served immediately.

Notes

If preparing in advance, roast the aubergines and allow them to cool completely. Meanwhile prepare the salsa, cover with a thin layer of oil to retain the vibrant colour of the herbs and cover. Assemble when you're ready to serve as a cold side, ideally at room temperatures.
 
Nutritional Nugget:

Don’t underestimate the nutritional value of using fresh herbs, particularly when we’re using lots of them as we are in this recipe. With their dark green leaves, they provide good levels of calcium, vitamin C and Iron and much more. It’s an easy way of taking your meal to the next level, both in terms of appeal but also nutritionally.

* * * * * * * * * * * *

I demonstrated and served this dish as part of my Intermittent Fasting Workshop. This recipe is an ideal nutrient rich to include with your meal if you’re Intermittent Fasting. You can prep ahead with this one (see above), so it’s ready to assemble when you find yourself ravenous and due for your next meal and it’s rich and hearty enough to satiate. Try serving it with a dollop of this delicious slightly sweet Roasted Red Pepper Hummus on the side. The flavours will complement the sharpness of the salsa perfectly!

Want to get started with Intermittent Fasting?

Check out my comprehensive beginner’s guide to get you going.

Intermittent Fasting Guide

CLICK HERE FOR MORE

 


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