Aubergine, puy lentils & sun-dried tomatoes with mint oil
Aubergine, or fondly known as eggplant, has become a very popular and versatile ingredient in many kitchens, and with summer here more and more varieties will be seen at the local markets. Recipes are endless including curries, pasta, dips and traditional moussaka but this one combines with puy lentils for a wonderfully ‘meaty’ texture.
INGREDIENTS
300g/1 ½ cups Puy lentils
extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
450ml/2 cups vegetable stock
3 aubergines/eggplants, topped, tailed and cut into ¼ cm slices
sea salt and freshly ground black pepper
grated zest of 1 lemon and juice of ½
100g or 2/3 cup sun-dried tomatoes
1 tablespoon agave syrup
1 tablesppon red wine vinegar
1 tablespoon dark soy sauce
big handful of fresh mint leaves.
TO MAKE
Wash and drain the lentils.
Heat 2 tablespoons oil in a large heavy-bottomed, lidded casserole dish over medium heat. Turn down the heat a little, add the onion and fry gently until soft and translucent but not coloured. Add the garlic and fry for 1 minute. Add the lentils and stir well. Pour the vegetable stock in and bring to the boil. Reduce the heat, simmer, then cover with the lid and cook for 25 minutes or until the lentils are tender and have absorbed most of the stock.
Meanwhile, heat a large, dry stovetop grill pan over medium heat until hot. Using a pastry brush, coat the aubergine/eggplant slices with oil on both sides. Place them on the pan and fry for a few minutes. Check they have gone a golden brown and then flip over and fry for another few minutes until golden. When they are cooked, they should be soft to the touch. Remove to a plate and season with salt. Drizzle over the agave syrup and plenty of oil. (The quality of the oil is key here, as the aubergine really soaks it all up so you will really be able to taste it).
When the lentils are done, drain them of all but a few tablespoons of the cooking liquid. While they are still hot, season with the lemon zest and juice, vinegar and soy sauce and a few glugs of oil. Mix well and allow to cool slightly. Taste it when it is at room temperature and season if necessary. Add the tomatoes and mix together.
Finely chop the mint leaves (reserving a few for serving) and combine with enough oil to make a dense mint oil. To serve, nestle the aubergine/eggplant slices among the lentils, drizzle over the min oil and scatter with the remaining leaves.
Serves 4
Recipe and dish image from the guilt-free gourmet by Jordan & Jessica Bourke. Published by Ryland Peters & Small.
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