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Aubergine, lentils and sun-dried tomatoes with mint oil

Indulge on this healthy veggie, dairy-free dish with the flavoursome combo of aubergine, lentil and sun-dried tomato, topped off with a drizzle of mint oil.

Serves 4

Prep Time 10 min

Cooking Time 25 min + cooling


  • 4tbsp extra-virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g puy lentils (or other green lentils), drained and rinsed
  • 450ml gluten-free reduced-salt vegetable stock (such as Kallo Organic Very Low Salt Gluten and Lactose-free Vegetable Stock, available from Ocado and Waitrose), or use homemade
  • 3 aubergines, topped, tailed and very thinly sliced
  • 1tbsp agave syrup
  • Zest of 1 lemon and juice of ½
  • 1tbsp red wine vinegar
  • 1tbsp dark soy sauce
  • 100g sun-dried tomatoes
  • Large handful of fresh mint


  1. Heat a splash of the oil in a large, heavy-bottomed casserole dish over a medium heat. Reduce the heat slightly and gently fry the onion until soft and translucent but not coloured. Add the garlic and fry for 1 min, then add the lentils and stir well. Pour in the stock and bring to the boil. Reduce the heat to a simmer, then cover and cook for 25 min or until the lentils are tender and have absorbed most of the stock.
  2. Meanwhile, heat a large griddle pan over a medium heat until hot. Using a pastry brush, lightly coat the aubergine slices on both sides with around 1tbsp of the oil, then fry for a few min. When golden brown, flip them over and fry for another few min until golden on the other side. They should be soft to the touch. Transfer to a plate, then drizzle over the agave syrup and 1tbsp of the oil.
  3. When the lentils are cooked, drain them of all but a few tablespoons of the cooking liquid. While hot, season with the lemon zest and juice, vinegar and soy sauce. Mix well and allow to cool to room temperature.
  4. Season the cooled lentils with ground black pepper, then stir through the tomatoes. Finely chop the mint leaves (reserving a few to garnish), then add to a bowl and gradually stir in the remaining oil until you have a dense dressing.
  5. Arrange the aubergines and lentils on plates, then drizzle over the dressing and garnish with the reserved mint.

Nutrition per serving

Read more on how we calculate nutrition.
433kcal 22.3g 16.9g 2.4g 17.7g 11.1g 2.1g 91mg 51.6g 9.5mg

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