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Peanutty Aubergine & Lentil Traybake
This aubergine and peanut traybake is an easy one-pan dish, that’s super fresh, comforting and nourishing. The peanut butter marinade is spiked with ginger, garlic and chilli and is balanced perfectly by the creamy lentils, tender aubergine and fresh coriander. It’s a real winner!
👥 2 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 180°C / 350°F. To make the marinade, add the olive oil, tamari, peanut butter, maple syrup, lemon zest (save the juice for later), ginger and garlic to a food processor; blitz until smooth.
olive oil2 tablespoonstamari1 tablespoonpeanut butter2 tablespoonsmaple syrup2 teaspoonslemon1
2
On a large baking tray (about 34 x 24cm / 13.5 x 9.5”) mix together the lentils, coconut milk, stock cube, a pinch of salt and spread out into an even layer.
3
To prepare the aubergines, slice each one in half lengthways and (keeping the stem intact) make 3 cuts lengthways starting 1–2cm / ½” away from the base of the stem, so that you end up with 4 ‘legs’. Sit the cut aubergines on top of the lentils and spoon the marinade on top of them; place the tray in the oven and cook for 40–⏱️ 45 minutes until tender.
4
In a small bowl, whisk together the yoghurt and lemon juice; set aside.
lemon1
5
To serve, top each aubergine with spring onions, chillies and coriander. Drizzle over the yoghurt and season with a small pinch of flaky sea salt. Delicious as it is or served with steamed rice.
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