Lentils married with Aubergines
Super Super bon and Super Super sain !
Ingredients for 2 or 3
4 small aubergines or 2 big, pricked a few times with a knife,
300g Cherry tomatoes,
180g Puy lentils ( or 350g ready-cooked lentils) or if not in your pantry, green lentils,
2 tbsp olive oil,
2 tbsp fresh lemon juice,
2 small crushed Garlic clove,
3 tbsp fresh picked Oregano leaves,
100g of Greek feta (or 100g Greek style yoghurt),
Salt and pepper.
if you have this spices ready to use please add :
2 teaspoons of Zaatar,
½ teaspoon of grounded ginger,
½ teaspoon of Paprika,
½ teaspoon of coriander leaves,
Method
I recommend to buddy it up as well with naans.
This can be made up to 3 days in advance, up to the point of the feta or yoghurt being added.
Keep in the fridge until needed, or freeze it for 1 or 2 months.
Thank you to the Chef Ottolenghi for the inspiration
Super Super bon and Super Super sain !
Ingredients for 2 or 3
4 small aubergines or 2 big, pricked a few times with a knife,
300g Cherry tomatoes,
180g Puy lentils ( or 350g ready-cooked lentils) or if not in your pantry, green lentils,
2 tbsp olive oil,
2 tbsp fresh lemon juice,
2 small crushed Garlic clove,
3 tbsp fresh picked Oregano leaves,
100g of Greek feta (or 100g Greek style yoghurt),
Salt and pepper.
if you have this spices ready to use please add :
2 teaspoons of Zaatar,
½ teaspoon of grounded ginger,
½ teaspoon of Paprika,
½ teaspoon of coriander leaves,
Method
- Preheat the oven to 220 fan or 250 normal heat.
- Place the aubergine on a baking tray and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky.
- Remove from the oven and, once cool enough to handle scoop the flesh out into a bowl.
- Set aside for approx. 28 minutes for any liquid to drain away.
- Please discard the skin.
- Meanwhile, fil a medium saucepan with plenty of water and place on a high heat.
- Once boiling, add the uncooked lentils, lower the heat to medium and cook for approx.
- 20 minutes until soft but still retaining a bite.
- Drain, then set aside to dry out slightly.
- If starting with cooked lentils, just tip them into a large bowl and add the aubergine flesh, tomatoes, oil, lemon juice, garlic Oregano and all the listed spices if available.
- Mix well, then spoon into a large bowl.
I recommend to buddy it up as well with naans.
This can be made up to 3 days in advance, up to the point of the feta or yoghurt being added.
Keep in the fridge until needed, or freeze it for 1 or 2 months.
Thank you to the Chef Ottolenghi for the inspiration