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@realnymn: daily puzzle game like krillion, except every guess sends you back in time. did not see this one coming 🏺 #wonderhop #trivia #nymn
NymN
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Region: SE
Monday 02 November 2026 11:31:07 GMT
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A proper plant based, whole foods number - loaded chipotle lentil aubergines 🍆 We are not escaping the minimally processed trend so I’m giving you a regular dinner in our household, basically just nice things on aubergine x Ingredients (serves 2) 1/2 tsp cumin 1/2 tsp coriander 1 tsp spicy paprika 1.5 tbsp tomato purée 1 tbsp chipotle paste 1 pointed red pepper, sliced 1 tin lentils, drained and rinsed 300g tomato passata 1 tbsp liquid sweetener Handful chopped parsley Salt and pepper to taste 2 aubergines 1.5 tbsp soy sauce 1 tbsp liquid sweetener 1 tbsp oil To serve 100g greek style vegan yogurt 1 tbsp tahini 1-2 tbsp water Flaked almonds 1 preserved lemon, chopped (or sub out lemon zest and a squeeze of juice!) 1. Preheat your oven to 200c. 2. Chop the aubergines in half and make criss cross score lines. 3. Combine the soy sauce, sweetener and oil together and brush the aubergine flesh with this. Season with salt and pepper and place into the oven to roast for 25-35 minutes until sticky and golden. 4. For the lentils, add a drizzle of oil to a frying pan on medium heat and when hot, add the spices, tomato paste and chipotle paste and fry until it’s smelling goooood. 5. Add the red pepper and cook for 5 minutes before adding the lentils, passata, sweetener and parsley. Cook for another 5 minutes or leave on low to simmer until your aubergines are ready. You can add a splash more water if too much evaporates during the cooking process. Season to taste. 6. For the yoghurt, mix together the tahini and water until it’s runny, this will stop it seizing up when the yoghurt is added. Add the yoghurt and a pinch of salt and pepper. 7. Remove the aubergines from the oven and serve on a bed of the yoghurt, add the lentils and the remaining toppings. Enjoy!
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