Lentils and eggplant.
Cook time: 35 mins | Prep time: 15 mins | Serves: 6
Ingredients.
3 garlic cloves, minced
1 brown onion, finely diced
2 cups green lentils, rinsed
1 tablespoon balsamic vinegar
1.3 liters chicken stock
1 teaspoon salt
2 tablespoons Ajvar mild, eggplant and pepper paste. Can omit
1 lemon, juice
Serve with
2 eggplant, baked. Recipe below.
natural greek yoghurt
parsley, chopped
olive oil
Method.
1. In a medium saucepan, add onion, 2 tablespoons olive oil and garlic. Simmer on low for 6 minutes to caramelise.
2. Add the lentils, balsamic vinegar, chicken stock and salt to the saucepan. Bring up to a light simmer. Simmer on low for 25-30 minutes. Stir throughout.
3. Take off the heat and add ajvar pepper paste, lemon juice and season to taste.
4. Serve with baked eggplant (recipe below), a dollop of yoghurt, parsley and olive oil. I serve this as a bed for slow-cooked lamb shoulder.
Eggplant
Method - oven
1. On a baking tray lined with parchment. Place 2 eggplants with a drizzle of olive oil on top. Bake on a 180ºC fan for 40-45 minutes. Remove from oven and place a teatowel or clingwrap over the eggplant to steam.
2. After 10 minutes remove the clingwrap and carefully remove skin of the eggplant. Finely chop the eggplant and stir through the lentils.
Method - air fryer
1. Place 2 eggplants in the airfryer with a drizzle of olive oil on top. Cook on 180ºC for 20 minutes. Place a teatowel or clingwrap over the eggplant to steam.
2. After 10 minutes remove the clingwrap and carefully remove skin of the eggplant. Finely chop the eggplant and stir through the lentils.
