Charred aubergine puree with biutternut squash, chilli garlic peppers, prawns and turkey meatballs - Lifestyle Plan Recipe
Charred aubergine puree with biutternut squash, chilli garlic peppers, prawns and turkey meatballs
Charred aubergine puree with biutternut squash, chilli garlic peppers, prawns and turkey meatballs - Lifestyle Plan Recipe
Ingredients
- 100 g Aubergine
- 100 g Butternut Squash
- 20 g Red Peppers
- 50 g Turkey Mince
- 50 g Prawns
- Garlic
- Parsley
- Slim & Save Lemon Water Flavouring
Instructions
- Place the aubergine on the flame of a hob and char the skin until it goes soft.
- Chop into large cubes, spray with frylight and salt and cook in oven on high heat for 10 minutes
- Blend in food processor with garlic clove.
- Cube the butternut squash, spray with garlic frylight and salt and cook in oven for 15 minutes, turning over after 10 minutes.
- Mix the turkey mince with crushed garlic, salt and parsley and make into small meatballs
- Fry with the prawns and sliced peppers.
- Add chilli flakes, salt, water and SNS lemon water flavouring until cooked and the sauce simmers down to a coating on the meatballs and prawns.
- Plate the aubergine puree, top with the meatball, prawn and pepper mixture.
- Surround with the roasted butternut squash
Nutrition
Calories: 175kcal
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