Miso-roasted aubergine with crispy lentils & tahini yoghurt

Why it works for gut health

• Prebiotic aubergine

• Fibre-rich lentils

• Fermented miso

• Polyphenol-rich toppings

Serves 2 | 405 calories | 15g protein | 12g fibre per serving

Ingredients 

• 1 large aubergine, halved

• 1 tbsp white miso

• 1 tbsp maple syrup

• 1 tbsp olive oil

• 1 garlic clove, grated

• 1 × 400g tin lentils, drained and patted dry

• 1 tsp smoked paprika

• 3 tbsp tahini

• Juice of ½ lemon

• 3 tbsp coconut or dairy-free yoghurt

• Fresh mint + pomegranate seeds to finish

Method

1. Heat oven to 200°C. Score the aubergine halves and mix miso, maple, oil and garlic. Brush over the aubergine and roast for 30–35 minutes until caramelised.

2. Toss lentils with a little oil and paprika, spread on a tray and roast until crispy (15–20 minutes).

3. Whisk tahini, lemon and yoghurt into a pourable sauce.

4. Serve the aubergine over the crispy lentils, then drizzle generously and top with mint and pomegranate.

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