A flavourful, veggie-forward feast for the eyes and the palate, Chef! Scored oven-roasted aubergine is plated with lentils that have soaked up a concentrated Pesto Princess Chermoula Paste & tomato paste sauce, dotted with silky onion & garlic. Dolloped with creamy yoghurt, sweet dates, and served with a crunchy chickpea salad.
Vegetarian Chermoula Aubergine
Vegetarian Chermoula Aubergine
with a chickpea & tomato salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Chickpeas
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- Onion
- Onions
- Pesto Princess Chermoula Paste
- Pitted Dates
- Tinned Lentils
- Tomato
- Tomato Paste
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
PREP
In a salad bowl, combine the vinegar, a drizzle of olive oil, 5ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 100ml of water and the drained lentils. Simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
PREP
In a salad bowl, combine the vinegar, a drizzle of olive oil, 10ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 200ml of water and the drained lentils. Simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
PREP
In a salad bowl, combine the vinegar, a drizzle of olive oil, 15ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 300ml of water and the drained lentils. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
Aubergine
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
PREP
In a salad bowl, combine the vinegar, a drizzle of olive oil, 20ml of sweetener, and seasoning. Add the drained Chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season.
CHERMOULA LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onions and fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 400ml of water and the drained lentils. Simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, and season.
EAT!
Plate the roasted Aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates.
Frequently Asked Questions
What is the preparation time for Vegetarian Chermoula Aubergine?
The preparation time for Vegetarian Chermoula Aubergine with a chickpea & tomato salad is between 20 and 40 minutes.
What is the total time required to make Vegetarian Chermoula Aubergine with a chickpea & tomato salad?
The total time required to make Vegetarian Chermoula Aubergine with a chickpea & tomato salad is between 40 and 60 minutes.
How many servings does Vegetarian Chermoula Aubergine provide?
4 servings
What are the main ingredients in Vegetarian Chermoula Aubergine?
Aubergine, Chickpeas, Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Pesto Princess Chermoula Paste, Pitted Dates, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, White Wine Vinegar
What is the nutritional information of Vegetarian Chermoula Aubergine?
Calories: 612, Carbs: 90 grams, Fat: grams, Protein: 26.6 grams, Sugar: 31.9 grams, Salt: 217 grams
How do I prepare Vegetarian Chermoula Aubergine?
EAT!: Plate the roasted aubergine flesh-side up. Top with the chermoula lentils and dollop over the yoghurt. Side with the chickpea salad and sprinkle over the chopped dates. CHERMOULA LENTILS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onions and fry until soft, 3-4 minutes. Add the chermoula paste, the tomato paste, and the grated garlic. Fry until fragrant, 1-2 minutes. Mix in 200ml of water and the drained lentils. Simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season. PREP: In a salad bowl, combine the vinegar, a drizzle of olive oil, 10ml of sweetener, and seasoning. Add the drained chickpeas, the diced tomato, and ½ the chopped chives. Toss to combine and set aside in the fridge. In a small bowl, combine the yoghurt with the remaining chives and season. AUBERGINE: Preheat the oven to 220°C. Score the flesh side of the aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine halves cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Vegetarian Chermoula Aubergine?
Aubergine, Chickpeas, Fresh Chives, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Pesto Princess Chermoula Paste, Pitted Dates, Tinned Lentils, Tomato, Tomato Paste, Tomatoes, White Wine Vinegar
How many calories does Vegetarian Chermoula Aubergine have?
612 calories
How much fat content does Vegetarian Chermoula Aubergine have?
grams
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