- Bila
Chickpea and lentil stuffed aubergine
Makes 2 large servings.
Lentil and chickpea stuffed aubergine 🍆🥫
The perfect way to use up any aubergines that have been sitting in the fridge for days! Recipe below:
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝘍𝘰𝘳 𝘵𝘩𝘦 𝘴𝘢𝘶𝘤𝘦:
1 x 400g can chopped tomatoes
1 x 400g can chickpeas
2 bell peppers, chopped
1/4 cup coriander, chopped
1/4 cup parsley, chopped
1 onion, chopped
2 cloves of garlic, chopped
3 tbsp tomato paste
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp cumin
1 tsp ground ginger
Sea salt, to taste
𝘍𝘰𝘳 𝘵𝘩𝘦 𝘭𝘦𝘯𝘵𝘪𝘭𝘴:
1/2 cup green lentils
2 cups veggie stock
𝘍𝘰𝘳 𝘵𝘩𝘦 𝘢𝘶𝘣𝘦𝘳𝘨𝘪𝘯𝘦:
2 medium aubergines
2 tbsp olive oil
𝗠𝗲𝘁𝗵𝗼𝗱:
1. Preheat the oven to 200°C.
2. Rinse the lentils then add to a pan with the veggie stock. Bring to a boil then reduce heat and simmer for around 20 minutes, until the lentils are soft. Drain off any excess liquid and set aside.
3. To a food processor, add the chopped tomato, bell pepper, parsley, coriander, onion, garlic, tomato paste, maple syrup, apple cider vinegar, ginger, sea salt, cumin, and paprika. Blend until thoroughly combined.
4. Transfer the sauce into a large bowl and add in the chickpeas and cooked lentils. Mix well.
5. Cut the aubergines in half, lengthways. Using a knife, carve an oval shape into the flesh. Scoop out the flesh using a spoon (make sure to leave some flesh to ensure the aubergine is sturdy enough to hold the stuffing). (𝘚𝘢𝘷𝘦 𝘵𝘩𝘦 𝘴𝘤𝘰𝘰𝘱𝘦𝘥-𝘰𝘶𝘵 𝘧𝘭𝘦𝘴𝘩 𝘵𝘰 𝘶𝘴𝘦 𝘧𝘰𝘳 𝘰𝘵𝘩𝘦𝘳 𝘳𝘦𝘤𝘪𝘱𝘦𝘴. 𝘕𝘰 𝘧𝘰𝘰𝘥 𝘸𝘢𝘴𝘵𝘦 𝘩𝘦𝘳𝘦!)
6. Heat a large pan over medium heat and add the olive oil. When hot, add the aubergines, cut side down, and cook for around 5 minutes until browned. Flip the aubergine and cook for another 5 minutes, until soft.
7. Once the aubergine is cooked, transfer to a baking dish cut side up and spoon the lentil sauce into the baking dish, into and around the aubergines.
8. Cook for 25 minutes until the aubergine is browned and the lentil sauce is bubbling.
9. Serve!
Recipe developed from minimalistbaker.
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