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Spiced lentils and aubergine toast
Fruit and vegetables
2
aubergines
, halved and scored in a criss-cross pattern
2
garlic
cloves, finely chopped
1
lemongrass
stick, shredded
1 knob
ginger
, finely chopped
2 tsp finely chopped
fresh coriander
1
onion
, finely chopped
2 sticks
celery
, finely chopped
50g/1¾oz fine
French beans
, thinly sliced
1 Thai red
chilli
, sliced in half
1 Thai green
chilli
, sliced in half
1
aubergine
, finely chopped
4
spring onions
, thinly sliced
1 tbsp finely chopped
fresh coriander
1 tbsp finely chopped fresh
basil
Tins, packets and jars
1 tbsp Thai red
curry paste
200g/7oz
Puy lentils
Cooking ingredients
dash
olive oil
100g/3½oz white
sesame seeds
dash
oil
500ml/18fl oz
vegetable stock
Baking and patisserie
2 slices
white bread
Other
2
lime leaves
Back to recipe
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