appetite magazine
BBQ aubergine and spinach
Serves: 4-6
  • 2 crushed garlic cloves
  • 2 tsp cumin seeds
  • 2 tbsp light olive oil
  • 1 large aubergine
  • 150g fresh spinach
  • 100g cherry tomatoes, halved
  • 150g fresh spinach leaves
  • lemon juice
  1. Toast cumin seeds in a pan over a low heat for 1-2 mins.
  2. Place in a bowl with the garlic and oil, and season.
  3. Cut the aubergine into 1.5cm-2cm discs and brush with the oil and garlic mix.
  4. Barbecue for 3-5 mins on each side until browned, toss with tomatoes and fresh spinach, squeeze over lemon juice, check seasoning and serve.
Recipe by appetite magazine at