Turkish lentils
Ready in around 30 mins
- Energy: 1691kj (404Kcal)
- Protein: 15g
- Carbohydrate: 32g
- Fat: 15g
- Contains: Gluten, Milk, Tree Nuts
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Before cooking:
PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
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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.
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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.
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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.
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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.
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- 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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