TASTE THE RECIPE

ROASTED EGGPLANT with lentils and red pesto with tuna

 
TIME

20m
DIFFICULTY
Chef
Easy
 
 

 
 
INGREDIENTS

6 serves

 

Ingredienti

  • 3 EGGPLANTS (AUBERGINES) (840G), HALVED LENGTHWAYS AND FLESH SCORED
  • 2 CLOVES GARLIC
  • 2 TABLESPOONS FINELY GRATED LEMON RIND
  • EXTRA VIRGIN OLIVE OIL, FOR DRIZZLING
  • 1 CUP (210G) RED SMALL LENTILS
  •             2 CUPS (500ML) WATER
  •             1 CUP PARSLEY LEAVES, ROUGHLY CHOPPED
  • 1 TABLESPOON SESAME SEEDS
  • 100 G RED PESTO WITH TUNA
  • SALT
  • PEPPER
PROCEDURE

Preheat oven to 170°C. Place the eggplant, cut-side up, on a baking tray lined with non-stick baking paper. Place garlic and lemon rind over the eggplant, drizzle with oil, salt and pepper and roast for 1 hour or until tender.

Place the lentils and water in a small saucepan over high heat and bring to the boil. Reduce the heat to medium, cover with a tight-fitting lid and simmer for 20 minutes or until just tender. Drain the lentils and mix them with red pesto with tuna.  



DISH PREPARATION

Divide the eggplant between serving plates and spoon over the lentils with pesto, sesame seeds and parsley. Serve immediately.


 

 

 
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