Vitlöksdoftande aubergine-stekar med romesco-sås
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Vitlöksdoftande aubergine-stekar med romesco-sås

Rostad aubergine passar riktigt bra med den spanskinspirerade romesco-såsen gjord på paprika och mandel. Detta enkla lågkalorirecept är 4 av dina 5 om dagen

⏱️55 min
🍽️2 portioner
2.5
🇬🇧 Brittisk🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.
  2. 2
    Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.