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Sticky Umami Eggplants
Ingredients
  • 2 tbs Olive Oil
  • 8 Baby Eggplants/Aubergines, cut in half length ways, or 2 normal cut into wedges
  • 2 Shallots, slice fine
  • 3 Cloves of Garlic, sliced fine
  • Pinch Sea Salt & Pepper
  • 1 tsp Dried Rosemary
  • 3 tbs Balsamic Vinegar
  • 3 tbs Soy Sauce or Coconut aminos (for soy free)
  • 3 tbs Maple Syrup
  • 1 tbs English Mustard
  • 1 cup/240 ml Water
  • Lentils
  • 1 can Lentils, drained
  • Zest & Juice 1 Lemon
  • Handful of chopped Fresh Herbs
  • 1 tbs Extra Virgin Olive Oil
  • Pinch Sea Salt & Pepper
  • Handful Black Olives
  • Serve with
  • Asparagus tips, steamed
  • Samphire, streamed (optional)
Steps
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