BBQ aubergine and spinach
Serves: 4-6
Ingredients
- 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
Method
- Toast cumin seeds in a pan over a low heat for 1-2 mins.
- Place in a bowl with the garlic and oil, and season.
- Cut the aubergine into 1.5cm-2cm discs and brush with the oil and garlic mix.
- Barbecue for 3-5 mins on each side until browned, toss with tomatoes and fresh spinach, squeeze over lemon juice, check seasoning and serve.
