Copyright John Paul Urizar
www.johnpaulurizar.com.au
This one pot wonder combines nourishing high fibre lentils with tomatoes and eggplant to create a slightly Moroccan flavoured dish. The lentils serve as the carbohydrate in this easy and substantial evening meal.
Preheat oven to 180 degrees Celsius.
Rinse the eggplant, sprinkle with seasalt and leave it to rest for 10 minutes. Rinse thoroughly and pat dry.
Heat the oil in a large non stick oven proof pan and add the garlic, chilli, capers, eggplant and tomatoes. Cook on a low heat for 2 - 3 minutes.
Add the stock and lentils and bring to the boil. Reduce the heat and simmer for 40 minutes.
Add the parsley and seasoning and stir through.
Wipe the snapper fillets with a damp paper towel and place on top on the lentil hot pot. Cover the pan and bake in the oven for a further 15 minutes.
Tip: Make a great long term investment in a deep frying pan with a lid that can go into the oven as well as sit on the stove. You'll be amazed at how often you'll use it.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 70 mins |
| Ready in: | 80 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1572 kj |
| Calories | 376 kcal |
| Fat | 17.1 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 13.3 g |
| Total Protein | 39.2 g |
| Fibre | 5.7 g |
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