Roast aubergines with coriander chimichurri
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
Recently I've been obsessed with roasting aubergines until they're golden and tender, then topping them with this vibrant coriander chimichurri that absolutely transforms the dish. The whole thing comes together in under an hour, which makes it perfect for a weeknight dinner when you want something that feels special without spending all evening in the kitchen. Coriander is packed with antioxidants and aids digestion, so you're getting something genuinely nourishing alongside the spectacular flavors. I serve mine over wheatberries and lentils for a satisfying, protein packed meal that's also remarkably budget friendly since aubergines are usually inexpensive. The chimichurri is so fresh and zingy that it needs virtually no fuss, just a quick blend of herbs, garlic, chilli and vinegar.
Ella x
Ingredients
- 4aubergines
- 8 tbspolive oil
- 100 gramscoriander(leaves and stems roughly chopped)
- 3 sprig/soregano(leaves picked)
- 4 tspred wine vinegar
- 1garlic(roughly chopped)
- 1red chilli(deseeded if you like, roughly chopped)
- 300 gramswheatberries, lentils & green vegetables(packs wheatberries, lentils & green vegetables )
- 1greek yogurt(to serve (optional))
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Cut the aubergines in half lengthways and score the flesh in a diamond pattern. Lay them on a baking tray, cut-side up and drizzle ½ tbsp oil over each half, allowing it to sink in. Season with salt, then roast for 40 minutes, until cooked and collapsing.
- 2
Meanwhile, make the chimichurri. Put the coriander, oregano, vinegar, garlic and chilli into a food processor and season with salt. Whizz until finely chopped. Stir through the remaining oil and set aside.
- 3
When the aubergines are nearly cooked, heat the wheatberry mix according to pack instructions. Divide between plates and let it cool a little (or to room temperature).
- 4
Add 2 aubergine halves to each plate, then spoon over the chimichurri and serve with a dollop of yogurt, if using.
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