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Turkish lentils

with grilled eggplant steaks and whipped feta

Ready in around 30 mins

RECIPE FACT:
For a smoky flavour, grill the eggplant steaks on the BBQ for 25-30 min until soft and charred.
Nutritional Info:
  • Energy: 1691kj (404Kcal)
  • Protein: 15g
  • Carbohydrate: 32g
  • Fat: 15g
  • Contains: Gluten, Milk, Tree Nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking:

    PREHEAT THE OVEN TO 210⁰C (FAN BAKE).

  • 1. TO COOK THE EGGPLANT:

    Line an oven tray with baking paper. Using half the eggplant, slice into 2 cm slices and score the flesh in a criss cross pattern with a knife. Place on the tray, drizzle with oil and season well with salt and pepper. Bake in the oven for 15-20 mins until soft and cooked through. BBQ METHOD: Cook on the grill side of a BBQ until soft and cooked through.

  • 2. TO PREPARE THE VEGETABLES:

    Remove the mint leaves from their stalks and set aside. Place the lentils into a sieve, rinse under cool running water and allow to drain well. Using half the carrot, peel and make ribbons by running a peeler the full length along the carrot. Place the carrot into a salad bowl with the mesclun. Just before serving drizzle with oil and season with salt and pepper.

  • 3. TO COOK THE TURKISH LENTILS:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add half the lentils, season with salt and cook for 1-2 mins. Pour in the Turkish sauce and cook for a further 1-2 mins.

  • TO SERVE:

    Place eggplant steaks onto plates and top with Turkish lentils. Sprinkle with toasted pinenuts crumb, dollop with whipped feta and garnish with mint. Serve with mesclun salad on the side.

Ingredients In your box:
  • 1 tin of lentils
  • 1 eggplant
  • 1 pot of Turkish sauce
  • 1 pot of whipped feta
  • 1 sachet of toasted pinenuts crumb
  • 1 carrot
  • 1 bag of mesclun
  • 1 bag of mint

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