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Harissa Roasted Eggplant With Black Lentil and Herb Salad
DONNA HAY17Ingredients
80Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 eggplants (aubergines, 840g, halved lengthways and flesh scored)
- 1 Tbsp. harissa
- 2 cloves garlic (crushed)
- 2 Tbsp. pomegranate molasses
- 2 Tbsp. grated lemon rind (finely)
- extra virgin olive oil (for drizzling)
- 1 cup black lentils
- 2 cups water
- 1 cup flat leaf parsley leaves (roughly chopped)
- 1 cup coriander ((cilantro) leaves, roughly chopped)
- 1 cup mint leaves (roughly chopped)
- 1/4 cup chia seeds
- yoghurt (plain Greek-style, thick, to serve)
- 1/4 cup extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. pomegranate molasses
- 1/4 cup lemon juice
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg2% |
Sodium150mg6% |
Potassium1020mg29% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber11g44% |
Sugars15g |
Vitamin A25% |
Vitamin C50% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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