Crispy Lentil Traybake with Aubergine and Herbs
Ingredients
-
3 aubergines, cut into 1 cm pieces -
1 (400g) tin beluga lentils, drained -
6 tbsp olive oil -
1 tsp salt -
1 pinch chilli flakes (optional) -
300g cherry tomatoes -
100g unsalted roasted peanuts, roughly chopped -
1 lemon, zested and juiced -
30g ginger, finely chopped -
1 red chilli, deseeded and finely chopped (optional) -
1 tbsp tamari -
2 tbsp maple syrup -
50g salad onions, trimmed and thinly sliced -
50g mint, leaves chopped -
50g coriander, roughly chopped - 1 pinch sea salt flakes
-
200g steamed rice per person (optional, to serve)
Steps
- 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the aubergine, lentils, 2 tbsp of the olive oil, the salt and chilli flakes (if using) on a baking tray. Spread out in a single layer and roast for 35–40 minutes, stirring in the cherry tomatoes halfway through.
- 2
Five minutes before the end, scatter over the peanuts. Remove from the oven and leave to cool slightly.
- 3
Meanwhile, whisk together the remaining 4 tbsp olive oil, the lemon zest and juice, ginger, red chilli (if using), tamari and maple syrup to make the dressing.
- 4
Toss the dressing through the traybake along with the salad onions and two-thirds of the mint and coriander.
- 5
Scatter the remaining herbs and a pinch of sea salt flakes on top. Serve with steamed rice if desired. Store any leftovers in an airtight container in the fridge for up to 3 days.