Ingredients
- Large aubergines 2
- Red onion 1
- Garlic cloves 2
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 94 ml
- SpinneysFOOD Fine Sea Salt ½ tsp
- Lemons 2
- SpinneysFOOD Dried Oregano 1 tsp
- Nigella seeds ½ tsp
- SpinneysFOOD Sea Salt Flakes ½ tsp
- Brown lentils 1 x 400g tin
- Pitted green olives 100g
- SpinneysFOOD Fresh Dill A handful
- SpinneysFOOD Microgreens A handful
Nutrition (Per serving)
- Calories 395
- Fat 25.2g
- Saturates 3.4g
- Protein 11.1g
- Carbs 37.9g
- Sugars 10.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted aubergine salad with dill
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven 200°C, gas mark 6.
- Quarter the aubergines and red onion and place in a large bowl. Peel and finely grate the garlic.
- Combine 44ml of olive oil (approx. 3 tbsp), garlic and sea salt and add the mixture to the aubergine and red onion. Mix well then place in a large roasting dish and roast for approx. 20 minutes, or until super tender.
- To make the dressing. Zest and juice the lemon. Combine the lemon juice, the rest of the olive oil, dried oregano, nigella seeds and sea salt flakes and set aside.
- When ready to serve, drain and rinse the lentils. In a serving dish, combine the lentils, olives, herbs and salad dress-ing, top with the roasted aubergine and red onion and serve with more freshly squeezed lemon juice.