Turmeric eggplant 'steaks' with lentil salad
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Turmeric belongs to the same family as ginger which is where it gets its striking orange colour from.
Ingredients
Garlic
2 clove(s), crushed
Ground turmeric
1 tsp
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Eggplant
2 medium, (800g)
Lentils, canned, rinsed, drained
2 400g can, (2x400g cans)
Tomato(es)
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)
Instructions
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.
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