Aubergines need to be well roasted to bring out their flavour. Make sure to cook them until the flesh is tender with no sponginess at all
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 395 |
| Fat | 25.2g |
| Saturates | 3.4g |
| Protein | 11.1g |
| Carbs | 37.9g |
| Sugars | 10.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven 200°C, gas mark 6.
Quarter the aubergines and red onion and place in a large bowl. Peel and finely grate the garlic.
Combine 44ml of olive oil (approx. 3 tbsp), garlic and sea salt and add the mixture to the aubergine and red onion. Mix well then place in a large roasting dish and roast for approx. 20 minutes, or until super tender.
To make the dressing. Zest and juice the lemon. Combine the lemon juice, the rest of the olive oil, dried oregano, nigella seeds and sea salt flakes and set aside.
When ready to serve, drain and rinse the lentils. In a serving dish, combine the lentils, olives, herbs and salad dress-ing, top with the roasted aubergine and red onion and serve with more freshly squeezed lemon juice.
