Aubergine and Cashew Bake
Serves: 3
Ingredients
To make Aubergine and Cashew Bake, you'll need:
- 2 aubergines
- 6 tbsp. olive oil
- 100g raw cashews
- 50g fresh coriander, finely chopped
- 2 cloves of garlic, minced
Method
- Preheat the oven to Gas Mark 3 or 170°C.
- Cut the aubergines in half and place them, with the sliced side facing up, on a baking tray.
- Then drizzle with one tablespoon of olive oil and bake until tender. This should take around 25 minutes.
- Using a food processor, blend the cashews, coriander, garlic, and 5 tablespoons of olive oil, until you have a chunky paste.
- Add a little water to thin the mixture out if necessary.
- Spread the cashew paste generously on top of the aubergines and cook under a grill for a further 10 minutes.
- Serve with a tomato, onion, and parsley salad, or another salad of your choice.
Nutritional Facts (Per Serving)
Calories 344.3 | Total Fat 33.5g | Saturated Fat 5.5g | Carbohydrates 6.3g | Fibre 1.2g | Protein 6.3g
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