Aubergine, Lentil & Chipotle

This is a very flexible assembly of ingredients that could be eaten with a salad, tacos, eggs or roast chicken. You can use cooked lentils to make your life easier, and if you can’t find canned chipotle, then replace with dried chillies and smoked paprika.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220°C/200°C fan/425°F/gas mark 7.

Step 2

Place the lentils into cold water and bring up to the boil. Turn the heat down to simmer and cook for 20 minutes or until just cooked – they should be soft but still have some bite. Drain and leave to one side.

Step 3

Place the aubergine (eggplant) in a roasting tin and drizzle over 1 Tbsp of the olive oil, along with a little fine salt. Place into the oven, stirring once halfway through cooking, for 20 minutes or until the aubergine is golden brown.

Step 4

Place a pan on a medium heat, add the shallots and the remaining 1 Tbsp olive oil and cook for 10–15 minutes until soft and translucent. Add in the garlic and cook for a further 2–3 minutes. Remove from the heat.

Step 5

Add the chillies to the shallots and garlic, then mix in the aubergines and lentils. Toss the aubergine mix with the cucumber, coriander (cilantro), lettuce leaves and the lime juice and zest, and season to taste. Add a little extra olive oil if you feel the mix is too acidic for your taste.

Step 6

Ideas & Inspirations + Add more texture to this recipe with some toasted, crushed peanuts over the top.

Step 7

+ Serve this with some crispy prawns, topped with coriander (cilantro) leaves, sliced spring onions (scallions), and lime wedges.