Sweet and Spicy Eggplant Cubes
over lentil salad with lime yogurt and toasted cashews and coconut
Informations supplémentaires
30 min.
|
445 kcal
|
easy
|
|
Printable version
1. Setup
Cut the eggplant into bite-sized cubes. Grate the carrot. Roughly chop the cashews. Chop the kale and the herbs. Cut the cucumber into small pieces. Drain and rinse the lentils. Mix the eggplant cubes with the sauce mixture, a drizzle of oil, salt and pepper. Let marinate.
2. Toast the nuts
Warm up a pan over medium-high heat. Add the cashews and the coconut flakes. Cook 3-4 minutes or until browned. Remove from the pan.
3. Cook the kale
Add a drizzle of oil to the pan. Cook the kale for 1-2 minutes. Add salt and pepper. Remove from the pan and put in a bowl with the lentils, the cucumber, the carrot, the nuts, the herbs, the juice of half a lime, a drizzle of oil, salt and pepper.
4. Cook the eggplant
Add a drizzle of oil to the pan. Cook the eggplant pieces for 5-7 minutes or until browned. Add oil to the pan, if needed.
5. Mix the yogurt
Mix the yogurt with a little lime juice and 1-2 tbsp. of water.
6. Plate your dish
Serve the lentil salad topped with the eggplant pieces and the yogourt. Bon appétit!
1unitEggplant(s)
200mlGreen Lentils
60mlSauce Mix (sambal oelek,maple syrup)
15gCoconut Flakes
1unitCilantro
1unitLime
30gCashews
1unitLebanese Cucumber(s)
1unitCarrot(s)
60gKale
1unitGreek Yogourt 2%
What you need
Pan, Bowls, Strainer, Tongs, Box grater.
445 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
13g
20%
cholesterol
2mg
1%
fiber
16g
64%
protein
19g
saturated
6g
30%
sodium
261mg
11%
sugar
35g
trans
0g