Skim off any scum that rises to the surface during cooking. Use a knife to slice the aubergine meat into little squares, and be careful not to pierce through the skin. France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main course adapted from Yotam Ottolenghi's 'Ottolenghi Simple.' Yotam Ottolenghi’s recipes for winter vegetables as standalone meals. Bring a medium pan of water to a boil. Stir into tomato mixture, together with the lentils. Search. Sep 7, 2018 - This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. 2. Ottolenghi says "Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. Stir for a minute, then add the coconut milk, 600ml of water and ¾ teaspoon of salt. Organisation, so you can join in with all the fun, too Here’s a little more about this startlingly good cookbook, and a recipe I can’t wait to make.Yotam Ottolenghi owns a group of delis and restaurants in London, England, and his establishments have gained a reputation for fresh, creative vegetarian food. 3 With a spoon, carefully scoop out flesh from the aubergine (taking care not to tear the skin) and roughly chop. Lentil and Roasted Eggplant Salad. Drain, then set aside to dry out slightly. Taste for seasoning and adjust accordingly. Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top. Stuffed aubergine in curry and coconut dal photo by Jonathan Lovekin. Rob recently discovered eggplant and was quite ardent that I give this Mediterranean eggplant recipe a go. Sep 18, 2018 - This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. Cut the aubergines in half lengthwise and leave the stem intact. Tofu Stuffed Eggplant w/ Lentil Coconut Sauce. This year, I was tasked with cooking up a vegan dinner spread for my boyfriend’s omnivore family and this Tofu Stuffed Eggplant w/ Lentil Coconut Sauce was a fave from the menu! Turn down the heat to medium and simmer for 30 minutes, until the lentils are cooked and starting to fall apart. Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola October 2018 In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Search recipes by ingredient or browse through the chapters. Dice the aubergine and add to the pot, stirring all to disturb and stop it from sticking and burning. How to make stuffed aubergine with lentils. I also keep a selection of Ponti vegetables in oil as a standby to use on an antipasti board, and as a topping for pizza or pasta. Favourites. Then I started to cook this Ottolenghi recipe for Puy lentils with eggplant, tomatoes, and yogurt. Stir the harissa and half the eggplant into the lentils until warmed through. Wash the lentils in plenty of cold water. 1 large aubergine or 2 small ones. Put the butter and oil in a large sauté pan and place on a medium-high heat. https://www.seriouseats.com/recipes/2012/11/mejadra-from-jerusalem.html This time though, I wanted to see if I could adapt one of Ottolenghi’s best-loved recipes, Puy Lentil and Aubergine Stew, into a more substantial dish I could make from the contents of my store cupboard. First peel and finely slice your onions and toss into a pan with a little oil. Extracted from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Penguin Random House Publishers). Mar 25, 2018 - The secret to cooking for a festive get-together? Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. Ottolenghi is not actually a vegetarian, so his column at The Guardian, “The New Vegetarian”, raised some eyebrows. Pile the rice high on a serving platter and top with the remaining onions. The stew can be made up to three days ahead and kept in the fridge--just warm through and add the creme fraiche, oil, chile flakes, and oregano before serving." It works perfectly as a starter, or as a main served with any grain. It works perfectly as a starter, or as a main served with any grain. Put the aubergine rolls seam-side down in the lentil sauce, and repeat with the remaining aubergine, spinach and paneer. To serve, lightly break up the rice with a fork and then add the lentils and most of the onions, reserving a few for garnish. Use a spoon to spoon out the aubergine flesh, and put it to the side. Bring to a low heat to start to soften the onions, and add the garlic cloves, whole and peeled. Serve hot, with the hot tomato sauce. Puy Lentil and Eggplant Stew Slightly Adapted from Ottolenghi Simple Preheat the oven to 210°C / 200°C fan oven / 410°F. It works perfectly as a starter, or as a main served with any grain. I feel like this eggplant salad is unleashing my Ottolenghi within. this calls for a heck of a lot less ingredients, they are all “normal” things and you won’t just make this once and be exhausted, you will make it over and over again. https://www.abelandcole.co.uk/recipes/persian-aubergine-lentil-stew Puy lentil and aubergine stew (SIMPLE, pg 159) Pappardelle with rose harissa, black olives and capers (SIMPLE, pg 188) Slow-cooked chicken with a crisp corn crust (SIMPLE, pg 236) Stir in the 1/3 cup of chopped parsley and season with salt and pepper. I will then probably eat prepared food, like a sandwich from the Court Street Grocers , which the coop also stocks. Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Access all the recipes online from anywhere. When the water is boiling, add the lentils and turn down to a simmer for 20min. Pour into a medium baking dish, around 28cm x 18cm, if making the aubergine rolls, and set aside. Aug 17, 2020 - This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. This Mediterranean lentils recipe is inspired from Ottolenghi Simple but the recipe itself torn from the pages of my husband’s much loved weekly magazine, The Week, where it’s reprinted. https://umamigirl.com/plenty-yotam-ottolenghi-spiced-red-lentils-recipe Put a piece or two of paneer in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the paneer is encased. You should end up with about 18 rolls, all sitting snugly in the sauce. Prick the aubergine and roast on a tray in the oven for an hour, turning halfway through. Bring a medium saucepan of salted water to a boil, then add the lentils, onion, garlic, bay leaves and thyme. 100g red lentils. Put one spinach leaf on top of each slice of aubergine. 3. ottolenghi.co.uk. Drain on completion and set aside. Place in a large saucepan with 2.5 litres of water, bring to the boil and simmer for 35 minutes or until soft. Normally, I will come home, unpack the groceries, and have no energy left to cook. Source: Ottolenghi The Cookbook by Yotam Ottolenghi and Sami Tamimi Once the butter melts, add the garlic and cumin, and cook for a minute. Put the eggplant roll seam-side down in the lentil sauce and repeat with the remaining eggplant slices, spinach and paneer. Don’t forget about your aubergine! I shared about it on TikTok and received so many requests for a recipe video that I decided I’d write down the full recipe too. You should end up with about 18 rolls, all sitting snugly in the sauce. While the aubergine is roasting, put a medium pot with water onto a high heat. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside. Except (dare I say it!) 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