Eggplant with red lentils and yoghurt sauce

Nutritious and delicious, this eggplant with red lentils and yoghurt sauce is an absolute winner!

Serves: 4
Ingredients: 14
Serving size: 526 g
Total calories: 345
Protein: 16.6 g
Fat: 10.45 g
Carbohydrates: 51.14 g
Fibre: 13.8 g


  • 2 medium eggplants
  • Olive oil spray
  • 1 cup red lentils
  • 1 tbsp coconut oil
  • 1 garlic clove, crushe
  • 1 tsp each ginger and lemongrass, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 cups water
  • Juice of 1 lemon
  • ½ cup fresh coriander

Yoghurt sauce

  • 1 cup plain Greek yoghurt
  • ½ bunch fresh mint leaves
  • 1 tbsp fresh parsley, chopped
  • 1 garlic clove, crushed


  1. Cut eggplants into 2 cm thick rounds. Sprinkle with salt, leave for 15 minutes. Wash in water to remove salt and pat dry. Spray with olive oil spray and grill until golden brown and cooked through. Cover, set aside and keep warm.
  2. Rinse and drain the lentils in a sieve. Heat oil in a heavy based pan, add garlic, ginger, lemongrass and chilli. Sauté for 5 minutes, add lentils and cook for 1 minute. Add water, bring to the boil before lowering the heat. Cover, cook for 15-20 minutes or until tender, stirring occasionally. Add lemon juice, coriander and season.
  3. Place eggplant slices onto serving plates.
  4. Add spoonfuls of lentils and drizzle with the yoghurt sauce.

To make sauce

  1. Mix together all of the ingredients and season to taste.
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