* We provide
500gm eggplant - cubed into 2cm chunks
1 punnet of cherry tomatoes
400gm can lentils - drained and rinsed
120gm baby spinach
1 lemon - juice of
2 cloves of garlic - crushed
Heat oven to 200C. Place eggplant on baking tray. Cook for 20 minutes, turning once or twice.
Heat fry pan add garlic & tomatoes stirring gently for a couple of minutes. Then add lentils for a few moments. Cover with the spinach and place a lid on, until the spinach collapses a bit.
Remove eggplant from oven, place on top of other ingredients & gently toss.
Drizzle a little lemon juice over the top.
* We may need to substitute items with a similar alternative to provide the best quality ingredients.
INGREDIENTS * We provide 1.5kg (about 9) peeled potatoes, sliced thinly 150gm cashews 1 litre vegetable stock 300gm button mushrooms...
Rich and rewarding this quick pasta dish is one where even the fussiest eaters will be coming back for more! One of...
This warm and hearty meal is guaranteed to satisfy! Preparation Cook Ready in Servings 5 min 20 min 25 min...