1 large aubergine, 300 g (10 oz), halved lengthways
1 tablespoon olive oil
tablespoons 0% fat Greek yogurt
3 tablespoons chopped coriander leaves
1 large garlic clove, finely chopped
juice of ½ lemon
seeds from 4 pomegranate
salt and pepper
4 pitta breads
1 red pepper, cored, deseeded and cut into batons
2 cucumber, deseeded and cut into batons


1.Preheat the slow cooker if necessary. Cut criss-cross lines over the cut side of each aubergine half, rub with salt and pepper, then drizzle with the oil.
2.Arrange, cut sides down, in the base of the slow cooker pot, cover and cook on high for 3-4 hours or until the aubergine is soft. Leave to cool.
3.Use a spoon to scoop the flesh out of the aubergine skins and chop it roughly.
4. Place in a mixing bowl with the yogurt, coriander, garlic and lemon juice. Season to taste, spoon into a serving dish and scatter with the pomegranate seeds.
5.Warm the pitta breads under a preheated hot grill, then cut into thick strips. Arrange on a serving plate with the pepper and cucumber batons, and serve with the baba ganoush.
6.FOR GRILLED STEAKS WITH AUBERGINE SAUCE, make the baba ganoush following the recipe above. Trim the fat from 4 sirloin steaks, 125 g (4 oz) each, and season to taste.
7.pray with a little low-calorie cooking oil spray and cook on a preheated hot ridged griddle pan for 2-3 minutes, turning once, or until cooked to your liking.
8.Serve the steaks with the baba ganoush and a rocket salad tossed with lemon juice.

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