A comforting aubergine recipe -  completely diary & gluten-free!

Ingredients

1 Aubergine

Avocado Oil

Coconut Yoghurt

Tahini

Pomegranate Seeds

Parsley

Pinenuts

Rocket

Salt

 

Recipe

1) Drizzle avocado oil over aubergine, season with salt and bake for 45 minutes

2) Mix 3 tbsp of coconut yoghurt with 1 tbsp of tahini - drizzle over baked aubergine

3) Finish off with a sprinkle of pomegranate seeds, pine nuts and parsley

4) Serve with a side of rocket

 

Thank you, Lily x


Lily Soutter Bsc (Hons) Nutrition, Dip ION, mBANT, CNHC

Lily is a Nutritionist and weight loss expert providing one-to-one nutrition consultations for health optimisation. She has obtained a Food and Human Nutrition degree from Newcastle University and a Nutritional Therapy diploma from The Institute of Optimum Nutrition. Lily has an extensive knowledge of the science of food and health, which enables her to regularly write for The Daily Mail, The Independent, The Mirror, Women's Health, Marie Claire, Good Housekeeping and Cosmopolitan.

For one-to-one nutrition consultations:

07929 392166   lily@lilysoutternutrition.com

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