Grilled eggplant with spicy lentils & cottage cheese
579 kcal per person
26g Protein
77g Carbs
18g Fat
16g Fiber
Ingredients
- 3 ounces bulgur (84 g)
- 1 eggplant
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 3 ounces lentils, canned (84 g)
- ½ teaspoon Sriracha sauce (3 ml)
- ½ teaspoon yellow mustard (3 g)
- ½ teaspoon honey (3 g)
- 1 tablespoon water (15 ml)
- 2 ounces cottage cheese, 4% milkfat (56 g)
Preparing this recipe
- Cook the bulgur according to the package instructions and season with a little salt and pepper.
- Cut the eggplant in half and score the flesh in a crosshatch pattern. Mix the oil with paprika. Brush the eggplant with the oil and grill in a pan, for about 4-5 minutes per side, until the flesh is tender and has nice grill marks..
- Heat the lentils over low heat in a small saucepan. Stir in the Sriracha, mustard, honey and a little water if needed. Mix well and heat for another 1-2 minutes without bringing it to a boil.
- Spoon the bulgur onto a plate. Place the grilled eggplant next to it and top with the spicy lentils. Add the cottage cheese on top.
Tip van FitChef
1. Sprinkle this grilled eggplant with fresh parsley, cilantro or chives.
2. Stir some chili powder, onion powder or paprika into the cottage cheese.
