Lentil aubergine with goji walnut topping

Total time 45 mins

45 mins cooking time

Soft-baked aubergine filled with creamy sesame lentils, finished with a goji berry and walnut topping for added texture. Kikkoman Sesame Sauce and Kikkoman Soy Sauce round off the dish.

Ingredients

10 portion(s)

For the lentil filling:

500 g

beluga lentils, soaked

100 ml

olive oil

100 g

red onion, finely diced

100 g

carrots, finely diced

100 g

celery stalks, finely diced

1 ½ litre

vegetable stock

300 ml

Kikkoman Sesame Sauce

For the aubergine:

aubergines (approx. 300 g each)

100 ml

Kikkoman Naturally Brewed Organic Soy Sauce

50 g

honey

100 ml

olive oil

For the topping:

50 g

goji berries

50 g

walnut kernels, chopped, roasted

100 g

feta, finely diced

100 g

red onion, finely diced

30 g

parsley, finely chopped

50 g

mint, finely chopped

50 ml

Kikkoman Naturally Brewed Organic Soy Sauce

100 ml

olive oil

50 ml

lime juice

Additionally:

packs of cress, snipped

Allergens:

Sesame, soy, egg, nuts, celery, milk, gluten (wheat)

Total weight per portion:

330 g

Weight per ingredient:

Lentils: 140 g
Aubergine: 130 g
Topping: 60 g
Garnish: 2 g

Preparation

Step 1

Heat the olive oil in a wide pot over medium heat. Cook the onion, carrots and celery gently for 3–4 minutes until softened but not coloured. Add the lentils and cook for a further minute, then pour in the stock. Cover and leave to simmer gently for approx. 45 minutes.

Step 2

Meanwhile, preheat the oven to 180 °C fan. Halve the aubergines lengthways and score the flesh in a criss-cross pattern. Mix the Kikkoman Organic Soy Sauce with the honey and olive oil, rub the aubergines with the mixture, arrange on baking trays and bake in the oven for approx. 30 minutes until soft.

Step 3

In the meantime, gently mix the goji berries, walnuts, onion and feta with the parsley and mint. Marinate with the lime juice, olive oil and Kikkoman Organic Soy Sauce and set aside.

Step 4

Once cooked, mix the lentils with the Kikkoman Sesame Sauce. Arrange the aubergines on plates, top with the lentils and garnish with the goji and walnut topping and the cress.

Tip

For preparation ahead of service, the aubergines can be topped with the lentils in advance and regenerated later in the oven or combi steamer. Add the goji topping and cress just before serving.

Recipe-ID: F1131

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