Baked Aubergine & Tabbouleh

This recipe makes the humble aubergine (aka eggplant) into a meal with some bright tabbouleh salad on the side.  

Aubergine is a great source of a wide range of vitamins and minerals including vitamin B1, B3, B6 and E, choline, folate, copper, iron, magnesium and potassium.  

A generous dose of parsley adds heaps of folate, vitamins A, C and K1 as well as more iron and potassium while the tomato adds even more vitamins A and C.  

The cream cheese adds a little bit of luxurious fat, but you could use cottage cheese for more protein, sour cream if you’re feeling a little more indulgent or omit completely if you want to keep calories low and nutrient density sky high.  

Macros 

One serve provides 130 calories, 4 g protein, 1 g fat and 21 g of net carbs

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients 

SERVES 2

  • 1 large aubergine, cut in half
  • 1 Tbsp preferred fat
  • 1 bunch of parsley (approx. 80 g or 2.8 oz), finely chopped
  • 12 cherry tomatoes, quartered
  • 2 slices red onion, finely chopped
  • Lemon juice and zest
  • Salt and pepper
  • 1 tbsp cream cheese

Directions 

  • Pre-heat oven to 180°C/356°F (bake).
  • Cut the aubergine in half, score the flesh to make diamonds. Place on a baking tray and drizzle or brush with preferred fat, sprinkle on some salt. Cover the tray with foil and bake for 30 minutes or until flesh is soft.
  • While the aubergine is cooking, prepare the salad by mixing the remaining ingredients together.  Toss in the lemon juice and add salt and pepper to taste.
  • Plate up the cooked aubergine and parsley salad and serve with a dollop of cream cheese.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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