Lemongrass Marinated Aubergine With Lentils

Lemongrass Marinated Aubergine with Lentils

This Lemongrass Marinated Aubergine With Lentils recipe is a healthier adaption of the aubergine dish that I made on a cookery workshop in Vietnam.

Combined with the right ingredients and cooked in the right way, the vegetable, aubergine (also known as eggplant) can form the basis of a hearty vegetarian supper. It tastes delicious and makes for a different meal option this time of year.

Both aubergines (high in water content) and lentils are packed with dietary fibre to support a healthy digestive system, aiding detox and weight loss.

Serves 4


  • 120g of dried green lentils (buy the no need to soak lentils and just cook as per the instructions on the packet)
  • 2 servings of dried rice noodles or soba noodles for 4 (cooked as per instructions on the packet)
  • 2 aubergines (thinly sliced)
  • 2 dessertspoons of sesame seeds
  • 2 tablespoons (melted for the marinade) + 1 tablespoon (for cooking the aubergine) of coconut oil
  • 2 cloves of garlic (finely diced)
  • 2 sticks of lemongrass (finely chopped)
  • 4 shallots (peeled and finely chopped)
  • Large handful of cashew nuts (chopped or pulse in food processer)

For the Dressing:

  • 1 small red chilli
  • 1/2 lime (squeezed)
  • 1 clove of garlic
  • 2 dessertspoons of date syrup
  • 1 dessertspoon of coconut sugar
  • 1 teaspoon of tamari sauce
  • 2 small anchovy fillets (finely chopped)
  • 1 cup of water


  1. In a large bowl add the aubergine, garlic, sesame seeds, lemongrass, melted coconut oil + salt & pepper to taste. Leave to marinate for an hour.
  2. Cook the lentilsand place to one side.
  3. Cook the noodles and place in a serving dish.
  4. Make the dressing: in one bowl mix the lime juice, chilli and garlic, and in another bowl add the water, date syrup and coconut sugar. Stir the sugar until it dissolves, then add the anchovies and tamari sauce and stir until well mixed. Now drain the lime from the chilli and garlic dressing bowl and add the two ingredients to the other mix.
  5. In a frying pan melt the 1 tablespoon of coconut oil and cook the shallots and aubergine in its marinade, until tender. Add in the chopped cashew nuts when nearly done and then combine the cooked lentils before serving.
  6. Place the aubergine and lentils on top of the noodles in the serving dish and pour over the dressing.

Enjoy - This dish is equally good served hot or cold.

Top Tip: Tamari Sauce -  I use Kikkoman naturally brewed tamari sauce that is gluten free. You can buy it from most supermarkets - definitely Sainsburys. I prefer tamari to soy sauce as not only is it gluten free (check the brand on this though, as some aren't), it also tastes more balanced and less salty.

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