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By delicious. magazine
Aubergine steaks with freekeh salad and buttermilk dressing
A stunning vegetarian dish of griddled aubergines, nutty freekeh and a creamy buttermilk and dill dressing to top it all off.
Updated at: Thu, 21 Nov 2024 10:04:09 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
51
High
Nutrition per serving
Calories608.2 kcal (30%)
Total Fat8.9 g (13%)
Carbs115.1 g (44%)
Sugars13.8 g (15%)
Protein24.2 g (48%)
Sodium124.4 mg (6%)
Fiber31.9 g (114%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2garlic cloves
crushed
100gsemi-dried tomatoes in oil
reserve 3 tbsp of the oil for cooking
2aubergines
medium, cut into 1cm slices lengthways through the stalk
1fennel bulb
large, sliced
2 x 250gfreekeh
cooked, we used Merchant Gourmet, from Sainsbury’s and Waitrose
½ tspfennel seeds
toasted briefly in a dry pan, then lightly crushed
5 Tbspbuttermilk
fresh dill
roughly chopped
5fresh mint sprigs
leaves picked and finely chopped
0.5juice lemon
Instructions
View on delicious. magazine
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