Sugar-free harissa-roasted aubergine with lentil salad
Eggplant surrounded by a light SteviaSweet sweetness and harissa on a lentil salad. Perfect for hot days.
Nutritional information per portion
Saved sugar calories
PreparationPreheat 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.
Ingredients for 2 servings Aubergine
|1 (400 g)||large aubergine|
|1||clove of garlic|
|10 drops||SteviaSweet Liquid|
|2 tsp||olive oil|
|80 g||black beluga lentils|
|30 g||fresh spinach|
|2 tbsp||olive oil|
|2 tbsp||balsamic vinegar|
|20 drops||SteviaSweet Liquid|