Roasted Eggplant with Buttermilk Sauce
30 min
Veggie
22406
For 2 Portions
100 g
lentils, canned
60 g
lamb's lettuce
60 g
buttermilk
40 g
yogurt, plain
8 sprig(s)
thyme, fresh
1
eggplant
1/2
pomegranate
1/2
orange
1/2
lemon
4 tbsp
olive oil
2 tsp
white balsamic vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Meanwhile, wash the eggplant and cut it lengthwise into ½" thick slices.