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Thai Chicken Aubergine Sliders

March 6, 2017

Thai Chicken Aubergine Sliders recipe. Using grilled aubergine slices instead of burger buns is the latest food trend. They taste delicious and are a fraction of the calories. These succulent chicken burgers are flavoured with Thai spices and served with cooling yoghurt. By Shake It Up, Cambridge Weight Plan blogUsing grilled aubergine slices instead of burger buns is the latest food trend. They taste delicious and are a fraction of the calories. These succulent chicken burgers are flavoured with Thai spices and served with cooling yoghurt.

Serves: 4
Prep Time: 20 minutes
 Chill Time: 15-30 minutes
Cook Time: 14-16 minutes
Calories: 200kcals
Steps: Step 2

Ingredients

500g skinned chicken breast fillets
1 red onion, diced
1 red chilli, deseeded and chopped
3 garlic cloves, crushed
1 tsp grated fresh root ginger
1 stalk lemongrass, peeled and finely sliced
Grated zest and juice of 1 lime
A handful of fresh coriander
Flour for dusting
1 large aubergine, cut into 8 thick slices
Spray oil
4 tbsp 0% fat Greek yoghurt
¼ small cucumber, diced
Salt and freshly ground black pepper
Crisp salad leaves to serve

Directions

1. Preheat the oven to 200°C, gas mark 6.

2. Blitz the chicken, red onion, chilli, 2 garlic cloves, ginger, lemongrass, lime zest and coriander in a food processor until well combined. Season lightly with salt and pepper. With lightly floured hands, divide the mixture into 4 equal-sized portions and shape into burgers. Cover and chill in the refrigerator for 15–30 minutes to firm them up.

3. Cut the aubergine into 8 slices, about 1cm thick. Place them on a baking sheet lined with foil and spray lightly with oil. Season with a little salt and pepper. Bake in the preheated oven for 7–8 minutes, then turn the aubergine slices over and cook for another 7–8 minutes until golden brown and starting to crisp.

4. Meanwhile, cook the burgers in an oiled griddle pan or under a preheated hot grill for about 8 minutes each side, until thoroughly cooked and golden brown.

5. Mix together the yoghurt, lime juice, cucumber and the remaining garlic clove. Season to taste.

6. Assemble the sliders: place a baked aubergine slice on each serving plate and top with a chicken burger and a spoonful of the yoghurt mixture. Cover with another aubergine slice and serve immediately with some salad.

Variations

  • Make a veggie version: instead of making chicken burgers, cook 4 Quorn Quarter Pounder burgers and use to fill the aubergine sliders.

Step it up…

On Steps 3 and 4 add 1 slice grilled Halloumi cheese to each aubergine slider and serve with boiled rice or quinoa (100g dry weight). This will add 5g fat and 1g fibre per serving.

For more information regarding the Steps please contact a Consultant.

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2 comments

Donna March 6, 2017 - 6:38 pm

Hi, I’m a little confused. On Step 2, your Steps Plan booklet doesn’t list Onions, Garlic, etc but this recipe has Red Onion, Garlic, etc Why is this? I have been told that Onions are not allowed due to the carb/sugar content.

Reply
Shake It Up March 9, 2017 - 11:06 am

Hi Donna,

All the recipes and food items on the allowable foods lists are calculated using a combination of resources, including:
• A nutritional software package (WISP)
• The Composition of Foods (McCance and Widdowson)
• Food Standards Agency guide to portion sizes

The foods on the allowable food lists are calculated at the right calorie and composition levels to ensure that any combination of those foods when used as a meal achieve the target calorie intake when combined with Cambridge Weight Plan products. The recipes are also calculated using that principle. However, sometimes an ingredient is in the recipe but will not be on the allowable food list because it would not be practical to have it as a single food in combination with other allowable foods.

Please speak to your Consultant if you have any further questions, they will be able to advise you.

All the Best,

Shake It Up Blog Team

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