Turmeric aubergine steaks with lentil salad
3
Points®
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.
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