Sticky Umami Eggplants - Gaz Oakley

Name: Sticky Umami Eggplants - Gaz Oakley
Ingredients: 1 tbs Olive Oil, or a little water for oil free; 8 Baby Eggplants/Aubergines, cut in half length ways, or 2 normal cut into wedges; 2 Shallots, slice fine; 3 Cloves of Garlic, sliced fine; Pinch Sea Salt & Pepper; 1 tsp Dried Rosemary; 3 tbs Balsamic Vinegar; 3 tbs Soy Sauce or Coconut aminos (for soy free); 3 tbs Maple Syrup; 1 tbs English Mustard; 1 cup/240 ml Water; 1 can Lentils, drained; Zest & Juice 1 Lemon; Handful of chopped Fresh Herbs, I used mint, basil & parsley; Handful Black Olives

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Discover how to create delicious grilled aubergine with glaze, served with heated lentils and steamed veggies—watch the tutorial now!

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Ingredients

1 tbs Olive Oil, or a little water for oil free
8 Baby Eggplants/Aubergines, cut in half length ways, or 2 normal cut into wedges
2 Shallots, slice fine
3 Cloves of Garlic, sliced fine
Pinch Sea Salt & Pepper
1 tsp Dried Rosemary
3 tbs Balsamic Vinegar
3 tbs Soy Sauce or Coconut aminos (for soy free)
3 tbs Maple Syrup
1 tbs English Mustard
1 cup/240 ml Water
1 can Lentils, drained
Zest & Juice 1 Lemon
Handful of chopped Fresh Herbs, I used mint, basil & parsley
Handful Black Olives