Sticky Peanut & Aubergine Traybake
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 x 400ml coconut milk
- 480g canned green lentils
- bunch of spring onions
- 1 x 1¼″ piece ginger
- 1 tablespoon soy sauce/tamari
- 1 red chilli
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Mix the coconut milk, lentils, ½ of the spring onions, ginger, soy sauce and chilli together in a deep baking tray; season with flaky sea salt, ensuring everything is spread out evenly.
Step 2
Next, prepare the aubergines. Mix together the peanut butter, soy sauce, oil, maple syrup, lime zest and juice. Brush ½ of the mixture onto both sides of the aubergine slices and lay them on top of the lentils.
Step 3
Bake for 45 minutes until the aubergines are soft and the liquid around the lentils has evaporated slightly. Then remove from the oven and brush the remaining glaze on top of the aubergines.
Step 4
Finish with a sprinkling of coriander, peanuts, the remaining spring onions, chilli and lime wedges on the side.
Step 5
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