I absolutely love aubergine, I’ve said it time and time again on here! It is so yummy, especially cooked in a little soy!
This lunch was really easy to make and so incredibly tasty to eat! You can make everything on the Sunday, however I re-made a batch during the week!
Ingredients – this serves 1 for 2 lunches, so double up
1 red pepper, halved
1/2 red onion, sliced
5 tomatoes, halved
1 tbsp sesame oil
1 tbsp soy sauce
Small knob of ginger, grated
1 small clove garlic, grated
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp mixed herbs
In a bowl, mix together the soy, sesame oil, garlic and ginger.
Halve the aubergines, using a knife carefully coarse a grid pattern on the aubergine. Add to a baking tray and brush over the soy mix (leave a little in the bowl). Add the pepper halves to the same tray, skin side up and drizzle over a little oil. Pop in the oven.
Roast the pepper for 25 minutes (turn the halves over for the last 5 minutes) and leave the aubergine for 40 minutes. When you remove the pepper, add the remaining soy mix to aubergines.
Mix the chickpeas with the oil, smoked paprika and mixed herbs and pour onto a baking tray. Roast in the oven for 20 minutes.
Remove everything from the oven and set aside.
Time to box up!
Add some spinach to a Tupperware, followed by some chopped red onion, the tomatoes, a couple of spoonfuls of chickpeas, half of the red pepper (sliced) and half the aubergine (you might have to halve again if, like me, you have tiny boxes!
Pop in the fridge and take to work with you and enjoy!
Love, A x