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


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)


Pre heat a non stick frying pan over a medium heat and add the oil, place the aubergines into the pan cut side down, then add the shallots, garlic & seasoning. Let the aubergine go nice and golden for 2-3 minutes then flip over. Add the rosemary, vinegar, soy sauce, maple, mustard & water. Turn the heat down and let the liquid reduce down to a glaze like consistency for about 5 minutes. 

Meanwhile mix all the lentil ingredients together in a saucepan, and place over a low heat to heat up gently. 

Once the aubergines are glazed, serve with the lentils & steamed vegetables.

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