ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE, AND ALMONDS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
- 2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.
Nutrition Facts : Calories 354 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 656 milligrams, Carbohydrate 46 grams, Fiber 9 grams, Protein 13 grams, Sugar 4 grams
AUBERGINE & POMEGRANATE FLATBREADS
Clever nibbles that are ideal for sharing. Top Middle Eastern flatbreads with aubergines, herbs and tahini
Provided by Cassie Best
Categories Starter
Time 50m
Yield Serves 8 with other nibbls
Number Of Ingredients 9
Steps:
- Halve 1 of the aubergines, from stalk to bottom, then cut into long, thin slices. Brush with 1 tbsp of the oil, then barbecue or griddle in batches until soft and charred. Set aside. Meanwhile, put the remaining 2 aubergines directly on the barbecue, or under a hot grill, and cook, turning regularly, until the skin is blistered and blackened and the flesh is really soft. Leave to cool.
- Halve the whole aubergines, scoop out the flesh into a food processor and discard the blackened skins. Add the garlic, lemon zest and juice, tahini and seasoning, then whizz until smooth. Chill in the fridge and remove 30 mins before serving.
- Heat oven to 200C/180C fan/gas 6. Brush the flatbreads with the remaining oil, place on a baking tray and bake for 10 mins until crisp.
- Spread the flatbreads with the aubergine purée, then top with the griddled aubergine slices, pomegranate seeds, pine nuts and mint leaves. Cut into slices before serving.
Nutrition Facts : Calories 235 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
AUBERGINE & GOAT'S CHEESE SALAD WITH MINT-CHILLI DRESSING
Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
- Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.
- To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat's cheese on top.
Nutrition Facts : Calories 262 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
AUBERGINE & GOAT'S CHEESE PASTA
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
- Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.
Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.12 milligram of sodium
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