Lentils and a nutty pesto make this a high protein plant based meal, making this a deliciously healthy and satisfying recipe even for the meat eaters in your life! There’s just something so moreish about roasted aubergine. Air frying aubergine adds creaminess and smoothness to the texture, along with a bit of char from our grill function. Now, aubergine and tahini sauce – that’s a truly irresistible combination! Add in lentils and roasted cherry tomatoes, and you’ve got a more than winning dish. Use your favourite middle eastern spice mix to save time or make a blend of your own from your spice cupboard. Serve this as a yummy family weeknight dinner.
Cook Time:
45 mins
Servings:
2 servings
Ingredients
- 300g lentils
- 750ml water
- 1 tsp veg stock (or 1 veg stock pot)
- 2 aubergines
- 150g cherry tomatoes
- 2 tsp of your favourite Middle Eastern Spice Mix/Rub
- salt, pepper & oil, as needed
Tahini Sauce
- 1.5 tsp tahini
- 4.5 tsp water
- 1.5 tsp lemon juice
- salt and pepper
For Serving
- Your favourite pesto
Instructions
- Slice the eggplant by making 4 incisions through the length, but keep the top of the eggplant intact (leaving 3cm from the top uncut). Generously sprinkle salt into the slits, then set the eggplant aside in a colander in the sink for 8 Minutes. The salt will draw out the bitter juices of the eggplant.
- While the eggplant is salting, put the lentils, water and veg stock/stock pot into the pressure cooker, set to pressure cook on high for 4 minutes, and set to quick pressure release. Open the Duo Crisp with Ultimate Lid once the pressure has been released and drain the lentils. Season with salt and pepper and stir through a drizzle of olive oil
- Place the rinsed pot insert back into the pot, with the air frying basket on top.
- Pat the eggplant and slits dry with paper towel. Sprinkle the middle eastern spice mix between the layered cuts along with a grind of pepper if desired. Rub a drizzle of oil on the skin of the eggplant with a pinch of salt and pepper.
- Fan the eggplant into the air frying basket and Air Fry at 205°C for 30 minutes. 10 minutes before the eggplant is done add the tomatoes in and secure the lid to finish cooking.
- While the eggplant cooks make the tahini sauce by combining all of the ingredients.
- Remove the vegetables from the fryer basket, spoon the lentils onto the serving plate, top with the eggplant and roasted tomatoes, and finish with tahini and pesto.