Roast Aubergine Steaks with Spiced Lentils and Tahini
Thick, silky roast aubergine slices on cumin spiced lentils, with lemony tahini and pomegranate seeds.
- Time1 hr
- LevelEasy
- Costabout £1.50 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 425kcal
- 25.4gcarbs
- 8.7gof which sugars
- 30.1gfat
- 8.3gsaturates
- 15.7gprotein
- 9.9gfibre
- 2.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Mix the 4 tbsp oil with the cumin, paprika and salt and brush it over both sides of the aubergine rounds. Lay them in one layer on two lined trays.
- 2
Roast for 30 to 35 minutes, turning once, until deep golden and soft all the way through.
35 min - 3
Meanwhile heat 1 tbsp oil in a pan and cook the onion for 6 minutes. Add the garlic, cumin, coriander and cinnamon for 1 minute, then the tomato purée.
6 min - 4
Add the lentils, stock cube and water. Simmer for 25 to 30 minutes until tender with a little liquid left. Season and keep warm.
28 min - 5
Whisk the tahini with the lemon juice, water, garlic and a pinch of salt until smooth and pourable. Add a splash more water if it is thick.
- 6
Spoon the lentils onto plates, stack the aubergine on top, drizzle with tahini and scatter with pomegranate seeds, parsley and pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
