Ingredients

The following ingredients have 4 Servings
  • 2 clove(s) Garlic crushed
  • 1 tsp Ground turmeric
  • 0.5 cup(s) 99% fat-free plain yoghurt (120g)
  • 2 medium Eggplant (800g)
  • 2 400g can Lentils, canned, rinsed, drained (2x400g cans)
  • 3 medium Tomato(es) chopped
  • 0.25 cup(s) Fresh coriander coarsely chopped
  • 2 tbs Lime juice
  • 2 tsp Fresh ginger finely grated
  • 1 tbs Olive oil extra virgin variety
  • 3 tbs Raw almonds toasted, coarsely chopped
  • 1 x 3 second spray(s) Oil spray

Instruction

  • Combine garlic, turmeric and half the yoghurt in a small bowl. Cut eggplants lengthways into 1.5cm-thick slices. Spread both sides of eggplant slices with yoghurt mixture.
  • Combine lentils, tomatoes, coriander, juice, ginger and oil in a bowl. Season with salt and pepper.
  • Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook eggplant for 3 minutes each side or until lightly charred and tender (see tip).
  • Top eggplant with lentil mixture. Dollop with remaining yoghurt and sprinkle with almonds to serve.