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Spiced stuffed aubergines with tahini and beluga lentils
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250g pack Merchant Gourmet ready-to-eat beluga lentils
1-2 tsp extra virgin olive oil
½ lemon, zest
200g Greek yogurt
4 small-medium aubergines
2 tbsp Belazu rose harissa
3 tbsp olive oil
pinch smoked paprika
2 tbsp coriander leaves
1. Put the lentils in a bowl and add the extra virgin olive oil, lemon zest and a pinch of salt. Stir gently but thoroughly to separate the lentils, then set aside. You can heat the lentils first, if you like, according to pack instructions, but I like them cold.
2. Make the tahini yogurt by mixing together the Greek yogurt and the tahini, seasoning and stirring well. Put to one side.
3. Cut a cross in the base of each aubergine, all the way up to 1cm from the stem. Season the inside with sea salt; use a knife to spread the rose harissa evenly on the cut sides. Heat the olive oil in a large frying pan over a medium heat and add the aubergines. Fry until blistered, then turn. Continue until brown all over, about 10 minutes, then add 75ml boiling water around the edge of the pan (don’t pour it directly over the aubergines), turn the heat right down and cover with a lid or foil. Cook for 20 minutes, turning halfway through.
4 . o serve, spoon the tahini yogurt down the centre third of a large platter or plate. Spoon the lentils on either side. Carefully lift the aubergines from the pan (discard any excess water) and lay them down the centre, on top of the yogurt. Dust with smoked paprika, sea salt and the coriander leaves. Serve at once.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.