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Photo of Turmeric eggplant 'steaks' with lentil salad by WW

Turmeric eggplant 'steaks' with lentil salad

3 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Turmeric belongs to the same family as ginger which is where it gets its striking orange colour from.



2 clove(s), crushed

Ground turmeric

1 tsp

99% fat-free plain yoghurt

½ cup(s), (120g)


2 medium, (800g)

Lentils, canned, rinsed, drained

2 400g can, (2x400g cans)


3 medium, chopped

Fresh coriander

¼ cup(s), coarsely chopped

Lime juice

2 tbs

Fresh ginger

2 tsp, finely grated

Olive oil

1 tbs, extra virgin variety

Raw almonds

3 tbs, toasted, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Combine garlic, turmeric and half the yoghurt in a small bowl. Cut eggplants lengthways into 1.5cm-thick slices. Spread both sides of eggplant slices with yoghurt mixture.
  2. Combine lentils, tomatoes, coriander, juice, ginger and oil in a bowl. Season with salt and pepper.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook eggplant for 3 minutes each side or until lightly charred and tender (see tip).
  4. Top eggplant with lentil mixture. Dollop with remaining yoghurt and sprinkle with almonds to serve.


SERVING SUGGESTION: Spinach leaves, plus pappadums (cooked in microwave without oil or salt). TIP: Place eggplant lightly onto grill and don’t press it during cooking or it may stick. If it does stick, carefully loosen the sides first then gently lift off. Alternatively, cook eggplant on a piece of baking paper. VARIATION: Swap almonds for 2 tbs toasted pepitas.