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.

by Emily Richards PH Ec.
170 cal Serves 6
Prep time 0h 20m
Cook time 0h 35m
Total time 0h 55m
Shredded roasted carrot and eggplant overtop lentils served in wooden platter

Ingredients

Directions

  1. Step 1

    Cut the eggplant in half lengthwise and spray with cooking spray. Place on parchment paper lined baking sheet.

  2. 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.

  3. 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.

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