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Sugar-free harissa-roasted aubergine with lentil salad

10 min.
306 kcal
SteviaSweet Liquid

Eggplant surrounded by a light SteviaSweet sweetness and harissa on a lentil salad. Perfect for hot days.

Nutritional information per portion

306
kcal
1285
kj
12.5
Protein
28
Carbohydrates
16
Fat
30
Saved sugar calories

Preparation 

Preheat the oven to 175 °C. Cut the aubergine in half lengthways. Score a lattice into the cut sides and place the aubergine halves on a baking tray lined with baking paper. Press the garlic and mix with the harissa, SteviaSweet Liquid, olive oil and salt. Rub the mixture into the cut sides of the aubergine. Bake the aubergine in the oven for around an hour. Bring 300 ml of water to the boil in a pan and add the lentils. Cook for around 15-20 minutes. Once cooked, rinse the lentils under cold water, drain well and place in a bowl. Add the ingredients for the marinade and mix well. Leave the salad to steep until the aubergines are ready. Mix the spinach and herbs into the lentils before serving.
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Ingredients for 2 servings

Aubergine
1 (400 g) large aubergine
1 clove of garlic
1 tsp harissa
10 drops SteviaSweet Liquid
2 tsp olive oil
1/2 tsp salt
lentil salad
80 g black beluga lentils
300 ml water
30 g fresh spinach
flat-leaf parsley
mint leaves
Marinade
2 tbsp olive oil
2 tbsp balsamic vinegar
20 drops SteviaSweet Liquid
1/2 tsp salt
Serve with
Natural yoghurt
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