Instructions
Step 1 For sauce, process sour cream and tomatoes in a food
processor until well-combined. Place in a bowl. Cover and
refrigerate until needed.
Step 2 Heat barbecue hotplate to a medium heat. Spray both
sides of eggplant slices with oil. Cook for 2-3 minutes on each
side, or until golden and tender. Transfer to a large plate. Cover
to keep warm.
Step 3 Spray mushrooms, asparagus and capsicum with oil.
Cook mushrooms for 3-4 minutes on each side, or until tender
and golden. Transfer to a large plate. Cook asparagus and
capsicum for 2 minutes on each side, or until tender.
Step 4 Layer a slice of eggplant, mushroom, asparagus and
capsicum on 4 serving plates. Repeat another vegetable layer.
Top with a dollop of sauce. Sprinkle with chives. Serve
immediately.
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Recipe Information
Portions: 4
Time to make: 25 minutes
Total cost of all ingredients: $23.08 / $5.77 per serve
Gluten-free (or can be made gluten-free*)
High fibre
Low sodium
Vegetarian
Ingredients
Sauce
300ml reduced-fat sour cream
1/3 cup sun-dried tomatoes in water (we used Delmaine), roughly chopped
Olive oil spray
2 medium eggplants, trimmed, thinly sliced lengthways
8 large flat mushrooms
2 bunches asparagus, trimmed
2 red capsicums, deseeded, quartered
2 tablespoons finely chopped chives
Nutrition Information
per serve
Energy 1040 kJ (251 Cals)
Protein 11g
Fat 16
- saturated 7g
Carbohydrates 15g
- sugars 12g
Dietary Fibre 7g
Sodium 150mg
Calcium 140mg
Iron 1.5mg
* NS: Not specified
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All recipes courtesy of Healthy Food Guide. For more recipes and great advice head to www.healthyfood.co.nz
