Baked Aubergine with Blanched Brussels Sprout & Beluga Salad

GREEN KITCHEN STORIES
12Ingredients
80Minutes

Ingredients

US|METRIC
  • 6 aubergines (small to medium size, /eggplants)
  • 2 tablespoons olive oil (cold pressed, ghee or coconut oil)
  • 1 teaspoon ground sumac (or smoked paprika)
  • 1 teaspoon coarse sea salt
  • 1 cup beluga lentils (or other lentils of your preference)
  • 1/2 teaspoon sea salt
  • 400 grams Brussels sprouts
  • 5 sprigs fresh flat leaf parsley
  • 1 lemon
  • 4 tablespoons olive oil (cold-pressed)
  • 2 tablespoons honey (prefereble unpasteurized, or maple syrup, if you are vegan)
  • 1 pomegranate (seeded)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop