* 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.
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