Emma's Nutrition logo
  • Home
  • Consultations
  • Events
  • Cookbooks
  • About Me
    • About Me
    • My Recommends
  • Recipes & Blog
  • Contact
  • Shop
logo logo
  • Home
  • Consultations
  • Events
  • Cookbooks
  • About Me
    • About Me
    • My Recommends
  • Recipes & Blog
  • Contact
  • Shop
MAIN MEALS

Roast Aubergine w/ Lentils, Tomatoes and Herbs

This warming dish is easy to make and easy to devour! For me it’s because of the dried spices and fresh herbs that make it extra special, and go so well with the meltingly soft aubergine and crunchy lentils. Lots of prebiotic fibre and phytonutrients to help your gut and its microbiome thrive. Eating plenty of vegetables is so easy if they taste like this! If you don’t have any aubergine you could just as easily swap this for baked sweet potato jackets.
To view the video of me making this dish, head to my YouTube channel here.
30-40 minutes
Serves 2 

Ingredients

1 whole large aubergine/eggplant, approx. 500g, cut into ½ or ¼’s
1 big handful cherry tomatoes or equivalent in chopped tomatoes
2 tbs extra virgin olive oil
1 tbs pine nuts or roughly chopped raw almonds
5 spring onions, chopped
200g cooked lentils
½ tsp each ground cumin, smokey paprika, ground cinnamon (or similar dried spices that you like)
1 tbs tomato puree
1 handful fresh mint and parsley leaves, chopped

Method

Set your oven on to 200ºC regular, 180˚C fan forced.
Rub 1 tablespoon oil, a big pinch of salt and pepper around the cut parts of the aubergine & the cherry tomatoes.
Put the aubergine onto a baking tray and roast in a hot oven for 30 – 40 minutes depending on their thickness, until they are soft. You want the aubergine meltingly soft.
About 10 minutes before the end of cooking time, add the cherry tomatoes to the roasting tray, & continue to roast.
Meanwhile put 1 tablespoon oil, spring onions, lentils, tomato puree, spices & pine nuts or almonds into a large frypan, on medium heat.
Warm by moving the mixture around for a couple of minutes, allow some of the lentils to crisp on the bottom of the pan so you have some crunchy bits.
Season well with salt & pepper.
Pull the aubergine & tomatoes out of the oven once cooked through.
Arrange them onto two plates & pile the lentil mixture over the top.
Finish by scattering over the fresh herbs.
Print this recipe
  • Menu

    • Home
    • Consultations
    • Events & Workshops
    • Cookbooks
    • Recipes
    • About
    • Contact
    • Shop
© 2022 Emma's Nutrition. All rights reserved | Website by Mosfa

Please note if you are pregnant or breast feeding seek nutritional advice from your qualified healthcare professional before adjusting your diet or taking supplements. The information contained in this website is general advice only. It is not medical advice, nor is it designed or intended to replace medical advice. At all times the reader is advised to seek the guidance of a qualified healthcare professional before acting on any of the material contained in the website. The authors of this website and their agents are not liable for injuries or damage occasioned to any person as a result of reading or following the information contained on this website or the omission of any information contained in this website.

All intellectual property rights in the content and materials on this website are owned by Emma’s Nutrition and/or its licensors. Visitors to the website may not copy any of the materials, images and other content or otherwise use the same without the express prior written permission or licence of Emma’s Nutrition. Email enquiries/permission requests from the contact form here.

Customer Services
Cookies Policy  |   Privacy Policy  |   Refund Policy  |   Shipping Policy  |   Terms of Service