This low-calorie vegetarian bake is fast and straightforward to organize. Aubergines are an incredible supply of antioxidants whereas lentils are wealthy in fibre and folate.
Substances
- 1 tsp floor cumin
- 5 tbsp olive oil
- 3 medium aubergines, minimize into 1.5 cm slices
- 125 g inexperienced lentils, washed and drained
- 4 spring onions, sliced
- 3 medium tomatoes, diced
- 2 tbsp lemon juice
- 1 small bunch flat-leaf parsley, chopped
- 1 small bunch Morrocan mint, chopped, plus 4 small sprigs to garnish
- 1 tbsp sumac
- salt
- freshly floor black pepper
Methodology
Step 1.
Preheat the oven to 220°C (200° fan) and line two massive baking trays with greaseproof paper.
Step 2.
Sprinkle the aubergine slices with 1 tsp salt and depart them for 20 minutes to attract out any extra water. Blot dry with kitchen paper.
Step 3.
Stir the cumin into 3 tbsp of the olive oil, then brush the combination over each side of the aubergine slices and unfold out on the baking trays. Bake for half-hour, turning the slices midway via.
Step 4.
Whereas the aubergines are cooking, put the lentils in a big saucepan with 1-litre water. Convey to the boil, then scale back the warmth and simmer for 20 minutes, or till tender however nonetheless holding their form. Drain nicely.
Step 5.
Whereas the lentils are cooking, combine the chopped spring onions and tomatoes with the lemon juice and the remainder of the olive oil. Add half of the chopped herbs, then season with salt and pepper.
Step 6.
When the aubergine slices are prepared, prepare them on 4 servings plates. Toss the drained lentils with the dressing and spoon into the centre of every plate, then sprinkle over the sumac and the remainder of the herbs. Garnish every plate with a sprig of mint and serve heat or at room temperature.
Serves 4
