Sticky peanut butter aubergines and lentils
- Easy
- June 2023
- Serves 4
- Hands-on time 10 min. Oven time 33 min
Criss-crossing, then roasting aubergines provides an incredible vehicle for flavour, as any aromatic paste spread on top will gently melt into the silky flesh. Served with a simple combo of lentils and shallots, this is a dish that’s low in washing up but high in flavour.
- Calories
- 396kcals
- Fat
- 12g (1.8g saturated)
- Protein
- 21g
- Carbohydrates
- 44g (12g sugars)
- Fibre
- 21g
- Salt
- 2.1g
Ingredients
- 2 large aubergines
- 4 banana shallots, quartered lengthways
- 1 tbsp sunflower or vegetable oil
- 3 heaped tbsp crunchy peanut butter
- Finely grated zest and juice 1 lime
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tamari or light soy sauce
- 1 tbsp agave syrup
- 2 x 400g tins puy, beluga or green lentils, drained and rinsed
- 20g coriander, stalks finely chopped, leaves roughly chopped
Method
- Heat the oven to 180°C fan/gas 6. Halve the aubergines and score a criss cross pattern into the cut sides of each half, making sure you don’t pierce the skin. Put them in a roasting tin cut-side up with the shallots scattered amongst them. Drizzle with the oil and season. Roast for 25 minutes.
- In a bowl, mix together the peanut butter, lime zest and juice, chilli, garlic, tamari/soy sauce and agave. Carefully lift the aubergines out of the roasting tin onto a plate. Give the shallots a stir and add the lentils and coriander stalks to the tin along with 2 tbsp water. Sit the aubergines on top.
- Spoon the peanut mixture over the aubergine halves, working it into the grooves. Return to the oven for 5-8 minutes until sticky and caramelised. Serve scattered with the coriander leaves.
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This is really easy and very yummy. I will be doing it again and again