Barbecued asparagus and eggplant
2 bunches asparagus, trimmed
1 medium eggplant, trimmed, cut in 1.5cm slices
1 tablespoon balsamic or white vinegar
Total fat 3g
Saturated fat 1g
Dietary fibre 3g
1 Heat barbecue. Spray asparagus and sliced eggplant with oil. Cook for 4-5 minutes, turning once, or until cooked. Place on a serving platter and drizzle with vinegar.
Serve as part of this three-course meal for four, cooked entirely on the barbecue!
Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant, Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet
Hanu de Jong
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