Grilled Aubergine with Cumin, Carrot Purée + Smoky Lentils (VE)
This is a powerhouse of flavor and nutrition. Aubergine is rich in antioxidants like anthocyanins, which support heart health and help protect against inflammation. Combined with the earthy and aromatic cumin, this dish delivers digestive benefits, as cumin is known to aid in digestion and reduce bloating.
(Serves 2 | Vegan)
Ingredients:
2 small (or 1 big) aubergines, sliced into thick wedges
2 tsp olive
Juice of 1/2 a lemon
1/2 tsp salt
1 tsp pepper
200-250g (1 packet) pre-cooked puy lentils
1 tbsp balsamic vinegar
1 tsp smoked paprika
1 tsp chipotle
1 tsp cumin
1/2 tsp salt
1 small handful mixed herbs (parsley /basil /oregano), roughly chopped
For The Sauce:
4-2 carrots, roughly chopped
1 tsp cumin
1/4 tsp salt
Squeeze of lemon juice
Method:
1. Bring a pan of seasoned water to the boil and add the carrots. Reduce to a simmer and cook for 10-15 minutes until soft. Drain 3/4 of the water and transfer to a high-speed blender or Nutri-Bullet, add the cumin, salt and lemon juice and blitz to a smooth, creamy purée. Keep warm and set aside.
2. Preheat your oven to 200°C/180°C. Place the aubergine wedges on a suitable baking tray and drizzle in oil and lemon juice. Season with salt and pepper and bake for 20 minutes until cooked through.
3. In a medium saucepan on medium heat, add the lentils and a splash of water (roughly 70-100ml). Stir in the vinegar, paprika, chipotle, cumin and salt. Reduce and cover the pan leaving the lentils to cook until piping hot, stirring occasionally. Fold in the chopped mixed herbs.
4.Once the aubergine is soft, place on a bed of carrot purée with some smoky lentils.
