Breeze through meal times this autumn with Liz Earle's tasty Monday to Friday seasonal specials for quick and easy suppers. Delicious and nutritious - each serving is under 500 kcals.

Asian Aubergine Salad

Asian Aubergine Salad

Not just a skincare and wellbeing expert, Liz has gone back to her writing and editing roots and combined her interests in natural food, health and beauty to create a new print and digital magazine titled Liz Earle Wellbeing. More seasonal recipes and other creative ideas can be found in the autumn issue which is out now.

Serves: 4

Ingredients:

  • 2 large or 4 small aubergines
  • 1 tbsp rapeseed oil
  • 2 cloves garlic, crushed
  • 2 cm piece fresh ginger root, finely grated
  • Large pinch dried chilli flakes
  • ½ tsp Sichuan peppercorns, crushed
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 4 spring onions, chopped
  • 1 tbsp sesame seeds, toasted

Method:

  1. Pre-heat the oven to 180 °C/350°F/. Gas Mark 4.
  2. Cut the aubergines across into rounds 1-2 cm thick. Slice each round across again to make large batons. Roast the aubergine pieces for about 20 minutes or until soft, stirring half-way through. While the aubergines are cooking, heat the rapeseed oil in a small frying pan.
  3. Cook the garlic, ginger, chilli and peppercorns gently for a few minutes without colouring. Add the soy, sugar, sesame oil and spring onions to the pan and remove from the heat.
  4. Transfer the aubergines to a serving dish and drizzle with the dressing. Fold through gently and sprinkle with sesame seeds. Black sesame seeds can be used too. This can be served at room temperature with steamed pak choy and brown rice.
  5. To serve, thinly slice the duck, pouring any juices into the beetroot. Top the spinach with the beetroot, folding gently together. Sprinkle with half the pomegranate and pecans. Top with the sliced duck and finish with the rest of the pecans, pomegranate and the orange segments.

Note: To remove pomegranate seeds from half a fruit, place the cut side on the palm of your hand over a bowl. With the other hand bash the fruit base with a rolling pin. The seeds should fall out without too much pith.

The autumn 2015 edition of the Liz Earle Wellbeing magazine is available now from www.lizearlewellbeing.com. Subscribe to the digital edition for £10 or the printed edition for £19.96 per year for 4 issues, p+p free.

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