May 28, 2015 in food, recipes, aubergine, dinner, eggplant, gluten free, lentil, recipe, salad, spicy. Read the original on: The Tofu Diaries
Do you have any recipes that you keep coming back to whenever youâre not sure what to have for dinner? Right now, this chili barbecue marinade is exactly that for me. Iâve lost count of the number of times Iâve made this marinade lately on an array of different vegetables. Each and every time I have thought âthis is so good, I must take some photos next timeâ and still each time didnât get around to taking any but, finally, here it is.
This spicy, slightly tangy, slightly sweet, marinade seems to take on a different character when used on different vegetables. Both cauliflower and chickpeas (separately, but that doesnât mean they wouldnât also work together!) have been highlights, but as soon as I came up with the idea of using it on aubergine (eggplant) I knew this would finally be the one to share.
So as you might have guessed, this marinade is incredibly versatile and so is this whole dish in fact. The warm mustard lentils make the perfect base for the chili aubergine and Iâve listed the vegetables I used for the salad, but you can go with any that you fancy or whichever ones you have in your fridge already. It would be fantastic served with a drizzle of tahini dressing on top too!
5.0 from 1 reviews
Chili BBQ Aubergine with Mustard Lentils & Salad | Vegan, Gluten-free
20 mins
10 mins
30 mins
Recipe type: Main
Cuisine: Vegan
Serves: 4-6
The post Chili BBQ Aubergine with Mustard Lentils | Vegan, Gluten-free appeared first on The Tofu Diaries.
Read the original on: The Tofu Diaries
I've been a vegetarian traveller in over sixty countries and The Tofu Diaries is where I share plant-based recipes, travel tales and ideas for cruelty-free living.