Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share the recipe for a delicious Roasted eggplant and zucchini with lentil salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooking Tip: Roasting is a great way to cook eggplant. It needs much less oil than pan-frying, and still results in a lovely golden colour and crispy, crunchy edges.
Nutrition Tip: Lentils are a nutrition powerhouse packed with plenty plant fibre and protein. This makes them a great staple for vegetarians and vegans, but also a handy alternative for meat-eaters to add balance and variety.
For more tips on how to use the canned staples in your pantry click here.
Posted: Mar 05 2021
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© Copyright Health Partners. 2024 All Rights Reserved.
Health Partners is committed to providing quality and affordable health care, and we value our members and our obligation to protect your privacy. As part of our responsibility in protecting your privacy, from time to time we review our policies to ensure we are meeting our obligations. We have recently made some updates to our Privacy Policy. Please click here to view the Health Partners Privacy Policy.
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