Aubergine Brunch Platter

This unusual dish uses flavours typical of a Mediterranean recipe, with mixed herbs, courgette and aubergine, to create a simple brunch dish that work...This unusual dish uses flavours typical of a Mediterranean recipe, with mixed herbs, courgette and aubergine, to create a simple brunch dish that works wonderfully with simple poached eggs. We've packed it with plant based protein and made it easy for lazy weekend meals! Read more This unusual dish uses flavours typical of a Mediterranean recipe, with mixed herbs, courgette and aubergine, to create a simple brunch dish that works wonderfully with simple poached eggs. We've packed it with plant based protein and made it easy for lazy weekend meals! This unusual dish uses flavours typical of a Mediterranean recipe, with mixed herbs, courgette and aubergine, to create a simple brunch dish that works wonderfully with simple poached eggs. We've packed it with plant based protein and made it easy for lazy weekend meals!

Prep time
15 mins
Cook time
40 mins
FREEZER FRIENDLY
No
SHELF LIFE
2 days
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
ALTERNATIVELY
Vegan
Contains
Eggs, Soy, Gluten
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

15g
Protein
311kcal
Calories
19g
Total Fat
19g
Carbs
4g
Sugars
10g
Fibre
79mg
Calcium
6%
 
3mg
Iron
17%
 
61mg
Magnesium
15%
 
781mg
Potassium
17%
 
464mg
Sodium
20%
 
0mg
Vitamin B1
0%
0.5mcg
Vitamin B12
21%
 
1.2mcg
Vitamin D
6%
 
3.6mg
Vitamin E
24%
 
196mcg
Vitamin B9
49%
 
158mcg
Vitamin A
18%
 
20mg
Vitamin C
22%
 
1.7mg
Zinc
15%
 
65mcg
Vitamin K
54%
 
0.3mg
Copper
33%
 
0.3mg
Vitamin B2
23%
 
2.3mg
Vitamin B3
14%
 
0.3mg
Vitamin B6
18%
 
233mg
Phosphorus
19%
 
Protein: 15g; Calories: 311kcal; Total Fat: 19g; Carbs: 19g; Sugars: 4g; Fibre: 10g; Calcium: 79mg (6%); Iron: 3mg (17%); Magnesium: 61mg (15%); Potassium: 781mg (17%); Sodium: 464mg (20%); Vitamin B1: 0mg (0%); Vitamin B12: 0.5mcg (21%); Vitamin D: 1.2mcg (6%); Vitamin E: 3.6mg (24%); Vitamin B9: 196mcg (49%); Vitamin A: 158mcg (18%); Vitamin C: 20mg (22%); Zinc: 1.7mg (15%); Vitamin K: 65mcg (54%); Copper: 0.3mg (33%); Vitamin B2: 0.3mg (23%); Vitamin B3: 2.3mg (14%); Vitamin B6: 0.3mg (18%); Phosphorus: 233mg (19%)
Show more
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
ALTERNATIVELY
Vegan
Contains
Eggs, Soy, Gluten

Ingredients

Serves 4
aubergine
cut into 2cm rounds
puy lentils (cooked)
chopped
courgette
1cm cubed
soy sauce
mixed herbs (dried)
black pepper
ground
chopped
Cook easy, healthy recipes every week
1000s of quick, balanced and delicious recipes

Method

1

Gather your ingredients and preheat the oven to 210°C (190 fan°C).

2

Brush the aubergine slices in half the olive oil and sprinkle with salt and pepper. Scatter these around the edges of a large baking tray (propped up on the edges).

Cook easy, healthy recipes every week
  • 1000+ doctor approved recipes
  • Easy ingredient swaps and step-by-step images
  • Smart meal planner with shopping lists
Start free trial
© 2026 The Doctor's Kitchen