Roasted eggplant lentil mash with carrots and peppers
A creamy base is the perfect foil for the roasted colourful vegetables. Perfect to make ahead and enjoy at room temperature or right from the oven.
170 cal
Serves 6
Prep time
0h 20m
Cook time
0h 35m
Total time
0h 55m
Ingredients
Directions
-
Step 1
Cut the eggplant in half lengthwise and spray with cooking spray. Place on parchment paper lined baking sheet. -
Step 2
Cut carrots into 1/2 inch (1 cm) thick strips and toss with green onions, pepper, oil, garlic and half of the cilantro and pepper. Spread around the eggplant and roast in 400° F (200° C) oven for about 35 minutes or until eggplant is soft and carrots are golden. -
Step 3
Scoop flesh out of eggplant into a bowl and stir in lentils, remaining cilantro and tahini. Spoon into shallow serving dish and top with roasted carrot mixture. Serve warm.
Nutritional information
Per serving (1 of 6)
- Calories
- 170
- Protein
- 8 g
- Sodium
- 181 mg
- Potassium
- 505 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Carbohydrates
- 25 g
- Fibre
- 6 g
- Sugars
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
