Home > Recipes > Aubergine recipes > Sticky peanut butter aubergines and lentils

Sticky peanut butter aubergines and lentils

Name: Sticky peanut butter aubergines and lentils
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: Serves 4
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

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.