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
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 - 250g
White Wine Vinegar - 10ml
Chickpeas - 60g
Tomato - 1
Fresh Chives - 3g
Low Fat Plain Yoghurt - 50ml
Onion - 1
Pesto Princess Chermoula Paste - 30ml
Tomato Paste - 15ml
Garlic Clove - 1
Tinned Lentils - 60g
Pitted Dates - 15g
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 - 500g
White Wine Vinegar - 20ml
Chickpeas - 120g
Tomato - 1
Fresh Chives - 5g
Low Fat Plain Yoghurt - 100ml
Onion - 1
Pesto Princess Chermoula Paste - 60ml
Tomato Paste - 30ml
Garlic Clove - 1
Tinned Lentils - 120g
Pitted Dates - 30g
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 - 750g
White Wine Vinegar - 30ml
Chickpeas - 180g
Tomatoes - 2
Fresh Chives - 8g
Low Fat Plain Yoghurt - 150ml
Onions - 2
Pesto Princess Chermoula Paste - 90ml
Tomato Paste - 45ml
Garlic Cloves - 2
Tinned Lentils - 180g
Pitted Dates - 45g
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.
Aubergine - 1kg
White Wine Vinegar - 40ml
Chickpeas - 240g
Tomatoes - 2
Fresh Chives - 10g
Low Fat Plain Yoghurt - 200ml
Onions - 2
Pesto Princess Chermoula Paste - 125ml
Tomato Paste - 60ml
Garlic Cloves - 2
Tinned Lentils - 240g
Pitted Dates - 60g