Egyptian Spiced Lentil & Roasted Aubergine Bowl
Method
Preheat the oven to 200°C.
Toss the aubergine with 10 ml of olive oil, cumin, coriander, paprika, salt and black pepper.
Spread the aubergine on a baking tray and roast for 20–25 minutes until tender and lightly golden.
Place the lentils, cherry tomatoes, baby spinach and red onion in a large bowl.
Whisk together the remaining olive oil and lemon juice, then toss with the lentil mixture.
Divide the lentil mixture between two serving bowls.
Add the roasted aubergine and spoon Greek yogurt over the top.
Sprinkle with fresh parsley and serve warm or at room temperature.
Roast the aubergine until the edges become lightly caramelised. This adds much more flavour than simply steaming or boiling it and gives the bowl a satisfying contrast to the creamy yogurt and tender lentils.
Nutrition Facts
Per serving
