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Sticky Peanut & Aubergine Traybake
Gooey, peanutty and packed with ginger, soy and lime, this easy traybake is the dream midweek meal. It comes together in minutes, all you need to do is pile the ingredients onto the tray and let the lentils and aubergines absorb all the flavours as they slowly bake. Serve with crispy, crunchy toasted peanuts, spring onion and chilli.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Mix the coconut milk, lentils, ½ of the spring onions, ginger, soy sauce and chilli together in a deep baking tray; season with flaky sea salt, ensuring everything is spread out evenly.
2
Next, prepare the aubergines. Mix together the peanut butter, soy sauce, oil, maple syrup, lime zest and juice. Brush ½ of the mixture onto both sides of the aubergine slices and lay them on top of the lentils.
3
Bake for ⏱️ 45 minutes until the aubergines are soft and the liquid around the lentils has evaporated slightly. Then remove from the oven and brush the remaining glaze on top of the aubergines.
4
Finish with a sprinkling of coriander, peanuts, the remaining spring onions, chilli and lime wedges on the side.
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