Turmeric aubergine steaks with lentil salad
0% fat natural Greek yogurt
Green or Brown Lentils, cooked
2 can(s), large, drained
Lime Juice, Fresh
1 tablespoons, extra-virgin
3 tablespoons, toasted and coarsely chopped
- Combine the garlic, turmeric and half the yogurt in a small bowl. Cut the aubergines lengthways into 1.5cm-thick slices. Spread the yogurt mixture over both sides of the slices.
- Combine the lentils, tomatoes, coriander, lime juice, ginger and oil in a bowl. Season. Preheat a barbecue or nonstick griddle pan over a medium-high heat. Cook the aubergine for 3 minutes on each side, or until lightly charred and tender (see cook’s tip).
- Top the aubergine slices with the lentil mixture. Dollop over the remaining yogurt and scatter over the almonds and extra coriander to serve.