Maple-Glazed Eggplant & Lentil Traybake
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
14 oz (400 g) can coconut milk, light
14 oz (400 g) can green lentils, drained
5 green onions
1 in (2.5 cm) piece ginger
1 tbsp tamari sauce
1 red chili
pinch of salt
For the eggplant:
2 tbsp peanut butter
1 tbsp tamari sauce
2 tbsp olive oil
1 tbsp maple syrup
2 limes, zest & juiced
2 eggplants, sliced lengthwise
2 tbsp peanut butter
1 tbsp tamari sauce
2 tbsp olive oil
1 tbsp maple syrup
2 limes, zest & juiced
2 eggplants, sliced lengthwise
Nutrition
(Per Serving)
Calories
373
Fats
23 g
Protein
13 g
Carbs
36 g
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the coconut milk, lentils, ½ of the spring onions, ginger, tamari, and chili together in a deep baking tray. Season with salt.
- Mix together the peanut butter, tamari, olive oil, maple syrup, lime zest, and juice. Brush ½ of the mixture onto both sides of the eggplant slices and lay them on top of the lentils.
- Place the tray into the hot oven and bake for 45 minutes until the eggplant is soft and the liquid around the lentils has evaporated slightly. Then remove from the oven and brush the remaining glaze on top of the eggplant.
- To serve, garnish the eggplant with cilantro, peanuts, red pepper flakes, and the remaining green onions.