Grilled Aubergine Xinxim

Grilled Aubergine Xinxim

Joe Lovell
Joe Lovell
Nov 30th 2021

This is an energy-boosting meal perfect for any weekday and high in protein, fibre and iron.


Splash of sunflower oil

2 Large Shallots - small diced

1 carrot - small diced

2 garlic clove - finely chopped

1 small fresh ginger - finely chopped

1tbsp turmeric ground

1 tbsp ground coriander

½ tsp chilli flakes

1tsp white miso or veg cube

380g red split lentils (soaked for an hour or overnight)

800ml water

250g plant cream

140g peanut butter (try using 100% peanuts)

cracked black pepper to taste

salt to taste

1 fresh lime

1 fresh lemon

20g fresh coriander

½ red chilli

1 aubergine

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp smoked paprika


  1. Wash and soak the red lentils
  2. Prepare the vegetables before you start and weight out the spices and peanut butter in a bowl
  3. Add the shallots and carrots into a wide pan with a splash of oil
  4. Cook until you have softened the onions
  5. Add the garlic and ginger into the pan and soften for a few minutes
  6. Add in the spices & miso in to toast off for 30 seconds
  7. Add the drained lentils
  8. Add in the water and reduce to a simmer.
  9. In the meantime, slice 1 aubergine into 8 thinly pieces. Mix the oil, soy and smoked paprika in a small bowl
  10. Place the aubergine on a baking tray and add under the grill until it starts to crisp up.
  11. Once most of the liquid has been reduced add in the plant cream and peanut butter.
  12. Stir in well and season with salt and pepper to taste
  13. Bring to the boil and then add the zest and juice from both citrus fruits inside.
  14. Roughly chop the coriander and add half inside
  15. Slice the red chilli for garnish
  16. Add the xinxim on the plate followed by the aubergine and garnish with chilli and coriander

Don't have the time or energy to cook? No problem. Get Planty's Zesty Xinxim lovingly handmade by our chefs, delivered straight to your door to heat it in minutes.

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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