Peanutty Aubergine & Lentil Traybake
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 tablespoons olive oil
- 1 tablespoon tamari
- 2 tablespoons peanut butter
- 2 teaspoons maple syrup
- 1 lemon
- small chunk of ginger
- 2 large cloves garlic
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 180°C / 350°F. To make the marinade, add the olive oil, tamari, peanut butter, maple syrup, lemon zest (save the juice for later), ginger and garlic to a food processor; blitz until smooth.
Step 2
On a large baking tray (about 34 x 24cm / 13.5 x 9.5”) mix together the lentils, coconut milk, stock cube, a pinch of salt and spread out into an even layer.
Step 3
To prepare the aubergines, slice each one in half lengthways and (keeping the stem intact) make 3 cuts lengthways starting 1–2cm / ½” away from the base of the stem, so that you end up with 4 ‘legs’. Sit the cut aubergines on top of the lentils and spoon the marinade on top of them; place the tray in the oven and cook for 40–45 minutes until tender.
Step 4
In a small bowl, whisk together the yoghurt and lemon juice; set aside.
Step 5
To serve, top each aubergine with spring onions, chillies and coriander. Drizzle over the yoghurt and season with a small pinch of flaky sea salt. Delicious as it is or served with steamed rice.
Step 6
Save recipe for the next time?
