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Sticky peanut butter aubergines and lentils

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 6 Jun 23
Updated: 18 Mar 24

Sticky peanut butter aubergines and lentils

Criss-crossing, then roasting aubergines provides an incredible vehicle for flavour, as any aromatic paste spread on top will gently melt into the silky flesh. Served with a simple combo of lentils and shallots, this is a dish that’s low in washing up but high in flavour.

100+ vegan dinner ideas right this way…

Easy
June 2023

Test kitchen approved

Serves 4
Hands-on time 10 min. Oven time 33 min

100+ vegan dinner ideas right this way…

Nutrition: per serving

Calories: 396kcals
Fat: 12g (1.8g saturated)
Protein: 21g
Carbohydrates: 44g (12g sugars)
Fibre: 21g
Salt: 2.1g

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Ingredients

2 large aubergines
4 banana shallots, quartered lengthways
1 tbsp sunflower or vegetable oil
3 heaped tbsp crunchy peanut butter
Finely grated zest and juice 1 lime
1 red chilli, finely chopped
2 garlic cloves, finely chopped
2 tbsp tamari or light soy sauce
1 tbsp agave syrup
2 x 400g tins puy, beluga or green lentils, drained and rinsed
20g coriander, stalks finely chopped, leaves roughly chopped

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Method

Heat the oven to 180°C fan/gas 6. Halve the aubergines and score a criss cross pattern into the cut sides of each half, making sure you don’t pierce the skin. Put them in a roasting tin cut-side up with the shallots scattered amongst them. Drizzle with the oil and season. Roast for 25 minutes.
In a bowl, mix together the peanut butter, lime zest and juice, chilli, garlic, tamari/soy sauce and agave. Carefully lift the aubergines out of the roasting tin onto a plate. Give the shallots a stir and add the lentils and coriander stalks to the tin along with 2 tbsp water. Sit the aubergines on top.
Spoon the peanut mixture over the aubergine halves, working it into the grooves. Return to the oven for 5-8 minutes until sticky and caramelised. Serve scattered with the coriander leaves.