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Za’atar roasted aubergine with Puy lentil salad

Name: Za’atar roasted aubergine with Puy lentil salad
Total time: 30 min
Ingredients: Puy lentils 75g; baby aubergines 200g, quartered; za’atar 1 tbsp (or mix 1 tsp of sumac, dried oregano and sesame seeds); oil; red onion ½, finely diced; sultanas 2 tbsp; red wine vinegar 2 tsp; flat-leaf parsley a handful

30 minutes
serves 2
A little effort

Make our easy vegetarian dish for roasted aubergine with Middle Eastern za'atar spice and Puy lentil salad. It's under 300 calories and ready in just 30 minutes but still delivers on flavour. Perfect for 5:2-diet days.

Published: June 22, 2015 at 4:14 pm

Make these za’atar roasted aubergines, then check out more aubergine recipes such as our smoked aubergine with pepper and walnut salad.

Ingredients

Puy lentils 75g
baby aubergines 200g, quartered
za’atar 1 tbsp (or mix 1 tsp of sumac, dried oregano and sesame seeds)
oil
red onion ½, finely diced
sultanas 2 tbsp
red wine vinegar 2 tsp
flat-leaf parsley a handful

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7. Cook the Puy lentils in boiling salted water for 20 minutes until tender, then drain and leave to cool. Meanwhile, toss the aubergine with the za’atar, 1 tsp oil and season. Tip onto a baking sheet and roast for 15-20 minutes until softened and golden.
Step 2

Toss the onion, sultanas, and red wine vinegar together and leave to marinate while the aubergine is cooking. Toss with the drained lentils, roasted aubergine, parsley and season. Tip onto a platter to serve