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Grilled corn, black beans, brown rice and avocado with lime crema; a meat-free barbecue plate.
Roast aubergine on garlic dal
Whole roasted aubergine halves collapsing over garlicky red lentil dal with crispy onions.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Roast the oiled, cumin-dusted aubergine cut-side up at 200C fan for 35 minutes.
- Step 2
Simmer lentils, turmeric and stock 20 minutes.
- Step 3
Sizzle garlic and cumin seeds in the last oil; pour over the dal.
- Step 4
Aubergine on top; crispy onions, coriander, lime, chapatis.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 64g |
| – of which sugars | 10g |
| Fibre | 12g |
| Fat | 15g |
| – of which saturates | 1.8g |
| – of which omega-3 | 0.4g |
| Calcium | 110mg |
| Iron | 6.2mg |
| Salt | 0.6g |
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