Moroccan-Spiced Aubergine and Lentil Traybake
Ingredients
- 2 aubergines
- 2 tinned green lentils
- 400 g tinned chopped tomatoes
- 1 red onion
- 2 tsp ras el hanout
- 0.5 tsp ground cinnamon
- 4 tbsp olive oil
- 15 g fresh mint
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 12.3 g
- Carbohydrate
- 26.2 g
- of which sugars
- 9.4 g
- Fat
- 14.8 g
- of which saturates
- 2.2 g
- Fibre
- 12.1 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Cut the aubergines into 2cm cubes and the red onion into wedges. Spread over a large roasting tray.
- 2
Drizzle generously with olive oil, scatter over the ras el hanout and cinnamon, season well and toss to coat. Roast for 25 minutes.
- 3
Drain the lentils and stir them into the tray along with the tinned tomatoes. Mix well and return to the oven for a further 20 minutes until the sauce has thickened.
- 4
Scatter over fresh mint leaves and serve with flatbreads or rice.
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