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Low protein, high flavour

Dietary protein interferes with levodopa based drugs but no meat, no fish lunches can be tasteless and feel like a side dish rather than a full event. This recipe for baked aubergine topped with hummus, tarragon, olives and spring onion has less than 6g of protein but lacks nothing in flavour. Give it a try and let us know what you think.

Baked Aubergine topped with Hummus serves 2

2 medium aubergines a little olive oil 100g hummus 10 black olives, pitted and chopped 2 spring onions, chopped 1 tbsp tarragon, chopped Preheat oven to 200°C/gas mark 6

Cut the aubergines in half lengthways. Cut a criss-cross pattern on the cut surface of the aubergines, brush with oil.

Place the aubergines cut side down on a baking tray. Bake for 30 minutes.

Mix the hummus, olives, spring onions and tarragon.

Remove the aubergines from the oven. Turnover and spread with hummus mix.

Return to the oven and bake for a further 5 – 10 minutes.

Serve with a large side salad.

Per serving: 277 kcals, 7.6g carbohydrate, 5.5g protein, 24g fat (2.7g saturated)

The mix of hummus, tarragon, olives and spring onion is so nice you may want to make extra to have on crispbreads another time.



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