Roast eggplant with lentil, preserved lemon and yoghurt
The Life Holistic
The Life Holistic
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 180 degrees C until they collapse, then blend the flesh up with garlic, lemon juice, olive oil, coriander, cumin, salt and pepper for a delicious baba ganoush dip!
  • ½ cup cooked green de puy style lentils
  • 2 large eggplants
  • sea salt
  • 3 tsp cultured butter
  • tsp
  • 3 tsp sea salt
  • 4 tsp za’atar spice mix*
  • ½ red onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp cultured butter
  • cracked pepper
  • 1 thai red chilli
  • ¼ preserved lemon, chopped
  • ½ lemon
  • thick natural yoghurt
  • handful
  • handful mint

Instructions

Comments

Log in or Register to write a comment.