Crispy Lentil Traybake with Aubergine and Herbs
Ingredients
3 aubergines, cut into 1 cm pieces
1 (400g) tin beluga lentils, drained
6 tbsp olive oil
1 tsp salt
1 pinch chilli flakes (optional)
300g cherry tomatoes
100g unsalted roasted peanuts, roughly chopped
1 lemon, zested and juiced
30g ginger, finely chopped
1 (approx.) red chilli, deseeded and finely chopped (optional)
1 tbsp tamari
2 tbsp maple syrup
50g salad onions, trimmed and thinly sliced
50g mint, leaves chopped
50g coriander, roughly chopped
1 pinch sea salt flakes
200g steamed rice per person, to serve (optional)
4 servings — without rice
Calories~625 kcal
Protein~16 g
Carbs~48 g
Fat~41 g
Fiber~16 g
Sugar~16 g
Total recipe
Calories~2,500 kcal
Protein~65 g
Carbs~190 g
Fat~165 g
Fiber~65 g
Sugar~65 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. On a large baking tray, toss the aubergine, lentils, 2 tbsp olive oil, salt and chilli flakes, if using. Spread in one layer; roast for 35-40 mins. Stir in the tomatoes halfway.
Step 2
About 5 mins before the cooking time is up, scatter over the peanuts. After the 5 mins, remove the tray from the oven; leave to cool slightly.
Step 3
Meanwhile, make the dressing. Whisk together the remaining 4 tbsp olive oil, the lemon zest and juice, ginger, chilli, if using, tamari and maple syrup.
Step 4
Toss the dressing through the traybake, along with the salad onions and two-thirds of the mint and coriander.
Step 5
Scatter the remaining mint and coriander over the top with a pinch of sea salt and serve with steamed rice, if you like. Chill leftovers in an airtight container for up to 3 days.
