Roasted Eggplant/Aubergine with Lentils & Feta Cheese (Vegetarian & Gluten Free)
This is an easy, healthy and super delicous meal made with roasted aubergine.
Servings 2
Ingredients
- 2 Aubergines sliced in half lengthwise
- Olive oil
- 1 can Precooked red lentils drained and rinsed
- 1 Lemon juiced
- 1 Garlic clove minced
- 1-2 tsp Sumac
- 1/2 tsp Cumin
- Sea salt, to taste
- Black pepper, to taste
- 1/2-1 package Feta cheese crumbled
- 1-2 tbsp Pomegranate seeds
- 3-4 tbsp Creme fraiche or thick plain yogurt
- Fresh parsley roughly chopped
Instructions
- Preheat the oven to 200 degrees Celcius.
- Score the eggplants/aubergine flesh in a criss-cross pattern, but only cut the surface and not fully though.
- Place the cut aubergines/eggplats on a parchment covered baking sheet and drizzle with some olive oil and season with sea salt according to taste. Bake in the oven for 40-50 minutes, until tender and fully baked.
- When about 5 minutes of the baking time remains preheat a nonstick pan over medium heat.
- Add the garlic and fry for 1-2 minutes until it starts to get golden brown.
- Add the drained red lentils and stir to combine.
- Add lemon juice, sumac spice, cumin and season with sea salt and black pepper according to taste. Stir to combine.
- When the eggplants/aubergine are done take them out of the oven and divide the lentils between the eggplants/aubergines.
- Top with crumbled feta cheese, pomegranate seeds, creme fraiche or yogurt and fresh parsley.