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Lupin and cottage cheese with baby aubergine & yoghurt sumac dressing

Lupin and cottage cheese with baby aubergine & yoghurt sumac dressing

Yields2 Servings
Category, ,

Yields2 Servings

Baked baby aubergines
2 baby eggplants
15 ml orange juice
15 ml lemon juice
15 ml honey
1 tbsp olive oil
1 pinch salt and pepper
Lupin salad with cheese
40 g cottage cheese
40 g lupin splits
30 g tomatoes
30 g Lebanese cucumber
30 g each of diced green, red and yellow peppers
10 g spring onions cut into rounds
50 g fresh mint, finely chopped
15 ml extra virgin olive oil
Yoghurt sumac dressing
60 ml fresh lean (buttermilk/yoghurt)
3 g sumac
½ garlic clove, finely chopped
Method
1

Cut the baby aubergines in half lengthwise and make deep diagonal criss-cross cuts, taking care not to pierce the skin.

2

Mix remaining ingredients mentioned with baby aubergines well for marinade. Brush over the aubergines and bake them for about 20 mins at 160C. Take the aubergines out and leave to cool.

3

Scoop the eggplant from shell to mix with cottage cheese, other vegetables, black sesame seeds and olive oil.

4

Combine all the ingredients for the dressing.

To serve
5

Place aubergines cups in a bowl or a platter.

6

Fill the lupin and cottage cheese salad, sprinkle with dressing and garnish with mint.

Recipe credit: Grains, Legumes and Nutrition Council (A Direction Section Heading)

Recipe Credit: Grain Industry Association of Western Australia

 

 

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Ingredients

Baked baby aubergines
 2 baby eggplants
 15 ml orange juice
 15 ml lemon juice
 15 ml honey
 1 tbsp olive oil
 1 pinch salt and pepper
Lupin salad with cheese
 40 g cottage cheese
 40 g lupin splits
 30 g tomatoes
 30 g Lebanese cucumber
 30 g each of diced green, red and yellow peppers
 10 g spring onions cut into rounds
 50 g fresh mint, finely chopped
 15 ml extra virgin olive oil
Yoghurt sumac dressing
 60 ml fresh lean (buttermilk/yoghurt)
 3 g sumac
 ½ garlic clove, finely chopped

Directions

Method
1

Cut the baby aubergines in half lengthwise and make deep diagonal criss-cross cuts, taking care not to pierce the skin.

2

Mix remaining ingredients mentioned with baby aubergines well for marinade. Brush over the aubergines and bake them for about 20 mins at 160C. Take the aubergines out and leave to cool.

3

Scoop the eggplant from shell to mix with cottage cheese, other vegetables, black sesame seeds and olive oil.

4

Combine all the ingredients for the dressing.

To serve
5

Place aubergines cups in a bowl or a platter.

6

Fill the lupin and cottage cheese salad, sprinkle with dressing and garnish with mint.

Recipe credit: Grains, Legumes and Nutrition Council (A Direction Section Heading)

Notes

Lupin and cottage cheese with baby aubergine & yoghurt sumac dressing
IngredientsDirections

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