- Serves4
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Ingredients
- 4 aubergines
- 8 tbsp olive oil
- 100g pack coriander, leaves and stems roughly chopped
- 3 sprig/s oregano, leaves picked
- 4 tsp red wine vinegar
- 1 small clove garlic, roughly chopped
- 1 red chilli, deseeded if you like, roughly chopped
- 2 x 300g packs wheatberries, lentils & green vegetables
- Dairy-free yogurt or natural Greek yogurt, to serve (optional)
Method
Preheat the oven to 200°C, gas mark 6. Cut the aubergines in half lengthways and score the flesh in a diamond pattern. Lay them on a baking tray, cut-side up and drizzle ½ tbsp oil over each half, allowing it to sink in. Season with salt, then roast for 40 minutes, until cooked and collapsing.
Meanwhile, make the chimichurri. Put the coriander, oregano, vinegar, garlic and chilli into a food processor and season with salt. Whizz until finely chopped. Stir through the remaining oil and set aside.
When the aubergines are nearly cooked, heat the wheatberry mix according to pack instructions. Divide between plates and let it cool a little (or to room temperature).
Add 2 aubergine halves to each plate, then spoon over the chimichurri and serve with a dollop of yogurt, if using.
Cook’s tip
Using the stems of soft herbs like coriander and basil adds extra flavour and saves waste.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,952kJ/ 470kcals |
---|---|
Fat | 30.2g |
Saturated Fat | 4.3g |
Carbohydrates | 29.3g |
Sugars | 6.7g |
Fibre | 17.1g |
Protein | 11.7g |
Salt | 1.6g |