Lentils & Hummus Over Roasted Eggplant
Ingredients
Metric
1 kg eggplant
½ tbsp olive oil for roasting
Lentils:
240 g ~ 1 can cooked lentils
30 g ~ 2 tbsp tomato paste
½ tbsp agave or maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
Hummus:
240 g ~ 1 can cooked chickpeas
80 ml milk | soy, oat or cashew
15 g ~ 1 tbsp tahini
1 tsp garlic powder or 2-3 cloves garlic
1 tsp vinegar or lemon juice
½ tsp salt
¼ tsp baking soda
Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper
US
2 lb eggplant
½ tbsp olive oil for roasting
Lentils:
8 oz ~ 1 can cooked lentils
2 tbsp tomato paste
½ tbsp agave or maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
Hummus:
8 oz ~ 1 can cooked chickpeas
⅓ cup milk | soy, oat or cashew
1 tbsp tahini
1 tsp garlic powder or 2-3 cloves garlic
1 tsp vinegar or lemon juice
½ tsp salt
¼ tsp baking soda
Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME15 minutes
COOKING TIME25 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and quarter the eggplants lengthwise. Add to a baking tray lined with baking paper. Drizzle or spray with olive oil and coat both sides.
2Roast in the middle of the oven for 15 minutes. Flip them over and roast for another 10 minutes.
3In the meantime, make the lentil mix. Drain the lentils. Add drained lentils, tomato paste, syrup, garlic powder, onion powder, paprika, cumin and salt to a small mixing bowl.
4Mix to combine.
5Spread over a baking tray lined with baking paper.
6Roast in the oven (above the eggplant) for 10 minutes. Alternatively, stir-fry in the frying pan for 2-3 minutes.
7Make the hummus. Drain chickpeas. Add drained chickpeas, milk, tahini, garlic, vinegar (or lemon juice), salt and baking soda to a blender (large cup).
8Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
9Add roasted eggplants to plates.
10Spread hummus over the eggplant.
11Top with cooked lentils.
12Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
480 Calories per portion
25g protein
83g carbohydrates
23g fiber
9g fat
480 Calories per portion
25g protein
83g carbohydrates
23g fiber
9g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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