"*his and hers* ? Roasted aubergine boats filled with turkish style lentil salad, fresh parsley and tahini cream. /Roasted baby potatoes on the side ?"
Roasted Eggplant With Lentil Salad
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 large eggplants, halved lengthwise
- 1 tablespoon olive oil
- 2 cups brown lentils, cooked
- 1 red pepper, diced
- 1 onion, diced
- 1 tablespoon sugar
- Big bunch of parsley, chopped
- 1/2 lemon, juiced
- Red wine vinegar, to taste
- Olive oil, to taste
- Tahini, to taste
Method
Step 1
Preheat the oven to 425˚ F. Drizzle each half of the eggplant with ½ tbsp olive oil and place cut side down on a parchment lined baking sheet.
Step 2
Roast for about 25 minutes, or until tender.
Step 3
Combine all of the ingredients for the salad, then add on top of roasted eggplants. Drizzle with tahini and enjoy!