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Middle Eastern Aubergine and Lentil Stew (served with cous-cous)

Ingredients (Serves 4)

  • 2 cups plain cous cous 

  • 2 lemons 

  • 2 large aubergines 

  • 1 diced white onion 

  • 1 diced sweet pointed red pepper

  • 2 tsp cinnamon 

  • 1/2 tsp turmeric 

  • 1 tsp ground cumin 

  • 1/2 tsp ground ginger

  • Handful chopped parsley 

  • 2 cups tomato passata 

  • 1 tbsp harissa paste 

  • 1.5 cups cooked green lentils 

  • 1/2 cup pomegranate seeds 

  • Sea salt and pepper

Method

  1. Slice 2 aubergines in half lengthways and slash the flesh. Rub some olive oil into the flesh and place flesh down on a very hot griddle pan. Griddle for 5 minutes with a weight on top or until the flesh is soft. When done set aside to cool before dicing into chunks. 

  2. Heat a large frying pan and add a dash of olive oil. When the oil is hot sauté the chopped onion for 5 minute on a medium heat. Season well with salt and pepper. 

  3. Next add the red pepper, chopped aubergine and the juice of 1 lemon. Cook for a further 5 minutes. 

  4. Add all of the spices and herbs and cook out for 2-3 minutes. If the pan gets a little dry add a dash of water. 

  5. Finally add the passata, harissa paste and lentils. Place a lid onto the frying pan and cook gently for 20 minutes. 

  6. While the stew is cooking prepare the cous-cous according to packet instructions. Add the juice and zest of 1 lemon into the hot water before adding it to your dried cous-cous. Leave to absorb and then flake apart using a fork when cool. Season well with salt and pepper. 

  7. Taste and adjust the seasoning of the stew with salt and pepper. Serve with the cous-cous and pomegranate on top! Enjoy!

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