Who said vegan dishes were boring?
Vegetarians and braais typically don’t go well together, but your picky vegan mates will love you for this tasty alternative to the giant mushroom. Lose the bruschetta and it becomes a healthy side attraction to a meaty main.
What You Need
6 medium aubergines (or allow 1 per person)
Olive oil
Fresh lemon juice
Sea salt and milled black pepper
For the bruschetta:
1 ciabatta loaf, sliced
Olive oil
1 head garlic, halved
Method
1/ Prick the aubergines and grill on the braai until charred outside and meltingly soft inside.
2/ To make the bruschetta, brush the sliced bread with olive oil, then toast over the coals. Remove and smear with the halved head of garlic.
3/ To serve, slash a cross on top of each aubergine, squash the sides to open and flavour with olive oil, lemon juice and seasoning.
Serves 6. Per 632g serving: 1 421kJ, 5g fat (1g sat), 330mg sodium, 69g carbs, 16g fibre, 19g sugars, 12g protein
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TIP
These recipes call for large amounts of olive oil, which ups your total fat content, although saturated fat remains low. To reduce total fat, simply use less oil.
