Aubergine and Lentil Traybake

 

This recipe was inspired by a recent edition of Delicious magazine, with a few changes! This uses tinned lentils, a midweek lifesaver- quick, cheap, delicious high in fibre and protein – tick all the right boxes. Next time you’re shopping chuck a few tins in your basket and future you will be incredibly grateful!

Serve with some boiled baby potatoes, sweet potato wedges, herby quinoa salad or crusty bread. Clear the table, light a candle and let the day go.

This would also be great for prepping on a Sunday evening for weekday lunches!

Serves 2

Ingredients

2 very small or 1 large aubergine

1 large red/yellow pepper

1 Tbs rapeseed/olive oil

2 Tbs crunchy peanut butter

Juice of a lime

2 cm chunk of ginger - very finely chopped

1 garlic clove – very finely chopped

1.5 Tbs Soy sauce 

1 tsp brown sugar

1 tbsp water

1 tin of cooked lentils – brown/green/puy

A big handful of fresh coriander

To serve with: steamed baby potatoes/flatbread/roast sweet potato wedges

Method

Heat the oven to 180c.

Cut the aubergine(s) in half lengthwise. Carefully score three lines diagonally across the cut side of each aubergine and then repeat the three lines going diagonally the other way, to get a crisscross pattern. If this sounds too faffy, leave it out! It increases the surface area for the sauce to penetrate but it is not essential!

Cut the pepper into eight and place in a roast tray/tin. Pop the aubergine halves in amongst the pepper and drizzle over the oil. Roast for 25 minutes.

While that’s cooking, mix the peanut butter, lime juice, garlic, ginger soy sauce and brown sugar. A whisk is best, or you could do it in a small food processor. Slowly add 1 tbsp water to thin it out slightly.

Separate the coriander leaves from the stalks. Finely chop the stalks. Drain the tinned lentils.

Once the 25 minutes is up, take the veg out of the oven. Carefully lift the aubergine halves out of the tray and place them on a chopping board.

Mix the lentils and chopped coriander stalks into the roasting tray and stir to combine with the peppers.

Back to the aubergine: pop them back into the tray, over the lentil/pepper mixture. Using a big spoon, spoon the peanut sauce over the aubergine, encouraging it (physically, not verbally) into the criss-cross grooves. Drizzle any leftover sauce of the lentils.

Pop the whole thing back into the oven for another 20 minutes, or until the aubergine is fully cooked.

Use this time to boil some baby potatoes, or do 10-minute yoga, or make a cup of tea and call your sister.

Once done, top with the coriander leaves and serve.

Sticky Peanutty Aubergine and Lentil traybake

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Apple Bircher Oats