Women's Health - UK (2019-07)

Women’s Health JULY 2019 | 41

ONE FOOD, FOUR WAYS | AUBERGINE

Once upon a time, aubergines were exclusively found on Middle Eastern

menus, the kind of food your mum would have called ‘exotic’. Now even

she’s whipping up baba ganoush for her book club. Should anyone need

further proof of aubergine’s credentials, the fetching purple packaging

is packed with antioxidants, while the innards deliver a dose of vitamins

B1 and B6. Now you just need to get your mum to stop using the emoji...

204

cals

10 G

fat

8 G

protein

21 G

carbs

4

serves

AUBERGINE AND CHICKPEA FALAFEL

Aubergines add creaminess to what can be a Sahara-dry

dish. These come packing iron-rich cumin alongside

the naturally protein-loaded chickpeas

INGREDIENTS

1 medium aubergine,

halved lengthways • 2

tbsp olive oil • salt •

½ tbsp ground cumin

• ½ tbsp ground
  coriander • 225g tin of
  chickpeas, drained • 3
  garlic cloves, chopped


• 35g each fresh mint
  and parsley, chopped


• 70g chickpea flour

METHOD

1 | Preheat the oven

to 200°C, rub the

aubergine with 1 tbsp

olive oil and season

with salt. Place it on

a baking tray and cook

in the oven for 20 to

25 mins. Then remove

and cool slightly.

2 | Once your aubs is no

longer #toohottohandle,

scoop out the middle

and pop into a food

processor. Then add the

rest of the ingredients

and blitz until smooth.

3 | Place the mixture

in a bowl, cover with

cling film and put in

the fridge for 30 mins.

Now they’re ready for

ballin’. Wash your

hands and roll them

into 16 falafel-sized

balls – if you’re a Virgo

and you need numbers,

aim for 3 to 4cm.

4 | Put a pan over a

medium heat and add

a splash of oil. Add the

falafels to the pan a

few at a time (between

4 and 6, Virgos). Don’t

crowd the pan – you

want them to crisp up.

Once they’re golden

brown on one side

(should take roughly

2 to 3 mins) flip ’em

over and repeat. Serve

with salad or rice, or

just pop them straight

in your gob.

514

cals

30 G

fat

20 G

protein

39 G

carbs

2

serves

QUESO FRESCO AUBERGINE WITH BLACK BEANS

Those aubergine innards soak up f lavour like a sponge. You’ll also

be soaking up the minerals copper, magnesium and manganese from

the veg, which are crucial for healthy bones and great sleep

METHOD

1 | Begin by making the

marinade. If you have

a blender, blitz all the

ingredients until smooth.

If you don’t, mince the

garlic and mix it all

together by hand. Add

the aubergine to the

marinade, then cover

and chill for a couple of

hours – or overnight, if

you’re that organised.

2 | Now the aubergine

is sufficiently saucy,

shake off any excess

marinade (keep the rest,

you’ll need it later) and

place in a griddle pan.

Crank up the heat and

cook until it’s charred

all over and soft inside.

3 | Meanwhile, blitz

the beans and their

juice into a soup-like

consistency, add to

a saucepan along with

the marinade, and

simmer for 5 mins until

bubbling, adding lime

juice and salt to taste.

4 | Ladle some black

bean sauce into the

bottom of a bowl then

add the aubergine on

top before sprinkling

with the cheese,

coriander and sour

cream. Serve straight

away.

INGREDIENTS

2 aubergines, quartered

• ½ tin of black beans,
  juice and all • lime juice,
  to taste • salt • 200g
  queso fresco (or feta
  or goat’s cheese) • 6
  sprigs of coriander


• 6 tbsp sour cream
  For the black salsa
  marinade: 4 garlic
  cloves, crushed • 2
  tbsp chipotle paste •
  2 tbsp dark soy sauce


• 2 tbsp molasses • 2
  tbsp sherry vinegar


• 1 tbsp lime juice •
  100ml water • salt

THE EXPERTS

Andy Slater,

executive chef,

Fresh Fitness Food

Julie Lin MacLeod,

chef and founder of

Julie’s Kopitiam

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