This scrumptious lentil & eggplant braise can be served in a myriad of ways. Perfect as a side to grilled meats, on top of soft polenta, creamy mash or brothy rice. It also makes a fantastic vegetarian alternative to Bolognese as it stirs deliciously through pasta.
Or simply whip up a seasonal chopped salad, whiz up a quick herbed yoghurt dressing (organic yoghurt & organic seasonal herbs blended with a little salt & a squeeze of lemon in the food processor) & serve with a side of heavily buttered sourdough. Heaven !
Ingredients:
- 2 organic red onions, sliced thinly.
- 1 medium (approx 400gms) organic eggplant, cubed.
- 250grams organic cherry tomatoes.
- 1 cup Australian green lentils, rinsed.
- 2~3 organic garlic cloves, minced.
- 2 fresh bay leaves (can substitute with dried bay leaves)
- Handful of organic parsley, finely chopped.
- 500mls chicken or vegetable broth.
- Olive oil, salt & pepper.
Method:
Heat a heavy based saucepan over medium heat, adding a glug of olive oil, the red onions & a generous pinch of salt. Stir, then reduce the heat & sauté until the onions are beginning to caramelise.
Whilst the onions are cooking, sprinkle the cubed eggplant with a little salt & let sit for 10 minutes.
Add the salted eggplant & cherry tomatoes to the caramelised onions, plus another good glug of olive oil. Increase the heat to medium high & cook until the eggplant & tomatoes are beginning to soften.
Add the garlic & parsley, stir & cook for a minute or so until the garlic is fragrant. Pour in the lentils, then add the broth, bay leaves, a pinch of salt & pepper. Bring to a simmer & then reduce heat. Pop the pot lid on & cook for 30 ~ 40 minutes, stirring occasionally, until the lentils are al dente.
Serve as you desire !
Image & Recipe by Jessica Bull @jessicaelisebull
