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Photo of Turmeric aubergine steaks with lentil salad by WW

Turmeric aubergine steaks with lentil salad

3
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A delicious veggie dish for eating outdoors

Ingredients

Garlic

2 clove(s)

Turmeric

1 teaspoon(s)

0% fat natural Greek yogurt

120 g

Aubergine

2 medium

Green or Brown Lentils, cooked

2 can(s), large, drained

Tomato

3 large

Coriander, fresh

15 g

Lime Juice, Fresh

2 tablespoon(s)

Root Ginger

2 teaspoon(s)

Olive Oil

1 tablespoon(s), extra-virgin

Almonds

3 tablespoon(s), toasted and coarsely chopped

Instructions

  1. 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.
  2. 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).
  3. Top the aubergine slices with the lentil mixture. Dollop over the remaining yogurt and scatter over the almonds and extra coriander to serve.

Notes

Put the aubergine slices on the grill and don’t press during cooking or they might stick. If they do stick, loosen the sides and gently lift off. Or cook on a piece of baking paper.

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