Sticky Umami Eggplants

Serves: 4
Cooks in: 15 minutes
Difficulty: 3/10
Can be gluten free


1 tbs Olive Oil, or a little water for oil free

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, I used mint, basil & parsley

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.