Mediterranean Aubergine Dahl.

4 servings
1 hr 5 min

So this dish is a twist on Ottolenghis aubergine lentil Dahl, however instead of having a curry influence I changed it to have tastes of the Mediterranean. The slow cooked lentils worked perfectly in this interpretation, combining nicely with the tomatoey herby sauce. I decided to make some crispy hassle back, garlic and rosemary potatoes to go alongside this dish, which complemented the sauce perfectly. You could also serve with mashed potatoes or rice, or even a larger serving just on its own.


I highly recommend this dish, as it packs full or good protein for you from the lentil. It is also a fun dish to make, as not only do you get 10/10 satisfaction for the way that it tastes, it also looks incredible, for a show stopping dish for a dinner party. Simply wow your guests into eating a vegetarian meal thats fit enough for a king. To make this dish completely vegan simply remove the Worcestershire sauce. For more exciting vegetarian and vegan recipes please get me out on Instagram :) Bon appetite!

Mediterranean Aubergine Dahl.

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients


  • 2 cups of lentils
  • 1 tin of chopped tomatoes
  • 1 large onion
  • 4 cloves of garlic
  • 3 sticks of celery
  • 1 large aubergine
  • 2 tsp tomato purée
  • 2 tsp Worcestershire sauce
  • 2 tsp oregano
  • 1 tsp turmeric
  • Salt and pepper
  • 2tsp basil
  • 1 tsp chilli powder

Instructions


Thinly slice your aubergine and bake on parchment in the oven for 5-10 minutes, 425f
Meanwhile finely chopped your onion and garlic and soften in a pan. Then do the same with your celery and add to the mix.
Now add in your herbs and spices and cook for a couple of minutes on low heat
Add in your tomatoes and purée, lentils and cover with water
Simmer for approx 50 mins, until water is absorbed and lentils are softened.
Roll your aubergines into small rolls.
Place your lentil mix in an oven proof dish and add the rolls on top.
Bake in the oven for 5 minutes and serve

Tips

  • Regularly stir your lentil mix to ensure it dosen't stick to the bottom.
  • Some aubergine may stick to the parchment paper but gently ease it off with the back of a spatular.
  • You may need to add more water as it absorbs, but only a little so it does not stick.

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