Dr Michael Mosley's griddled aubergine with feta and pine nuts - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Michael Mosley’ s griddled aubergine with feta and pine nuts By You Magazine - March 15, 2020 Luscious dark aubergine is the star of this dish, delivering plenty of fibre and antioxidants to help get your gut into top condition. Some research even suggests that it helps lower blood sugar. Image: Alex Smith. Styling: Phil Mundy SERVES 2 375 calories per serving 1/2 tsp ground cumin 1/2 tsp ground coriander 3 tbsp extra virgin olive oil 1 medium-large aubergine (around 300g), trimmed and sliced into 6 lengthwise 2 tbsp pine nuts (around 20g) 100g feta, roughly cubed large pinch crushed dried chilli flakes (optional) 10g fresh coriander, leaves roughly chopped juice of 1/2 lemon 1. Preheat a large griddle pan until hot. 2. Mix the cumin and coriander in a small bowl with a good pinch of flaked sea salt and lots of freshly ground black pepper. Add 2 tablespoons of the oil and stir well. Brush the aubergine slices on both sides with the seasoned oil. 3. Place the aubergine slices on the griddle pan and cook, in batches if necessary, for 4-5 minutes, or until lightly browned. Then turn and cook on the other side for a further 4-5 minutes, until browned and very tender. (If cooking in batches, keep the first lot warm in the oven while the second batch is cooking.) 4. While the aubergine is cooking, toast the pine nuts in a small dry frying pan over a medium heat for 2-3 minutes, or until lightly browned, stirring regularly. 5. Divide the aubergine slices between two plates and top with the feta. Sprinkle with the pine nuts and chilli flakes, if using. Scatter over the coriander and drizzle with the remaining oil and the lemon juice. Season with more freshly ground black pepper to serve. Cook’s tip If you don’t have a griddle pan, use a large nonstick frying pan. The aubergine slices won’t have the griddle stripes but will still taste delicious. You can add a handful of baby spinach or rocket for extra greens, if you like. Buy the book with a 40 per cent discount Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved