Organic Fare - Roasted Eggplant, Tomatoes and Lentils

* We provide


2 eggplants - chopped into 2cm squares

1 punnet of cherry tomatoes - cut in half

400g can lentils - drained and rinsed

100g rocket 

1 onion - finely chopped

1 lemon - juice of

4 cloves of garlic - crushed

1 bunch of oregano

You Provide

1 teaspoon sea salt 

optional - 1/4 cup stock


Heat oven to 200C. Place eggplant on baking paper on baking tray, sprinkle with a good amount of salt and half the oregano.  Cook for 30 minutes, giving a little turn a couple of times. For the last 10 minutes place the tomatoes in the oven too. 

Heat a large very hot pan to dry fry the onion for a few minutes, add garlic stirring gently for another minute. Add 1/4 cup stock or water to deglaze the pan and brown the onion and garlic. Add rinsed lentils and cover with the rocket and place a lid on, until the spinach collapses a bit and turns a brighter green.

Toss together with the cooked eggplant and tomatoes. 

Drizzle with lemon juice and sprinkle the rest of the oregano over the top.

Great with pitta bread.

Serves 4

* We may need to substitute items with a similar alternative to provide the best quality ingredients. 

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