Crispy Lentil Traybake with Aubergine and Herbs
By OcadoLife
Published on 16 May 2024
Champion of flavour-packed plant-based eating Ella Mills – aka Deliciously Ella – created this
budget-friendly Crispy Lentil Traybake with Aubergine and Herbs. “This warm salad is full of
surprises, with layers of crispy lentils and roasted peanuts contrasting with the juicy pop of
collapsing cherry tomatoes, charred aubergine and fresh herbs. The sweet lemon and ginger
dressing really makes it sing.”Time and servings
45 minsTotal time
6Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 3 aubergines, cut into 1 cm pieces
- 1 (400g) tin beluga lentils, drained
- 6 tbsp olive oil
- 1 tsp salt
- 1 pinch chilli flakes (optional)
- 300g cherry tomatoes
- 100g unsalted roasted peanuts, roughly chopped
- 1 lemon, zested and juiced
- 30g ginger, finely chopped
- 1 (approx.) red chilli, deseeded and finely chopped (optional)
- 1 tbsp tamari
- 2 tbsp maple syrup
- 50g salad onions, trimmed and thinly sliced
- 50g mint, leaves chopped
- 50g coriander, roughly chopped
- 1 pinch sea salt flakes
- 200g steamed rice per person, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. On a large baking tray, toss the aubergine, lentils, 2 tbsp olive oil, salt and chilli flakes, if using. Spread in one layer; roast for 35-40 mins. Stir in the tomatoes halfway.Step 2
About 5 mins before the cooking time is up, scatter over the peanuts. After the 5 mins, remove the tray from the oven; leave to cool slightly.Step 3
Meanwhile, make the dressing. Whisk together the remaining 4 tbsp olive oil, the lemon zest and juice, ginger, chilli, if using, tamari and maple syrup.Step 4
Toss the dressing through the traybake, along with the salad onions and two-thirds of the mint and coriander.Step 5
Scatter the remaining mint and coriander over the top with a pinch of sea salt and serve with steamed rice, if you like. Chill leftovers in an airtight container for up to 3 days.