Harissa Lentils & Aubergine
Serves 6
Ingredients
3 aubergines
3 cans lentils in water
2 red onions
5cm ginger
150g harissa paste or about 4 tbsp
1 tbsp olive oil
2 tins cherry tomatoes
2 tins water (explained in method below)
2 tbsp red wine vinegar
1 lemon
1 tsp date syrup/ maple syrup/ honey
4 tbsp Greek yoghurt
Basil for garnish (optional)
Salt & Pepper
Method
Slice 1 onion and place in a bowl with red wine vinegar, set aside. Chop aubergine into chip style slices and set aside. Peel and grate ginger and dice other onion, place in a large pot with olive oil and cook on a medium heat until onion has softened. Add harissa paste and stir through, then add aubergine and stir again until aubergines are all coated in the harissa. Add the tinned tomatoes then fill each tin once empty with water and add the water to the pot. This helps to clean the tin better for recycling and also the water helps to soften the aubergine. Season then place the lid on the pot, then to a medium low heat and leave for 40 mins stirring occasionally. After 40 mins, drain lentils and add to the pot. Add the lemon juice and syrup of your choice and stir well. Remove the pot from the heat and spoon yoghurt on top, sprinkle on pickled onions then lay on basil leaves. Serves 5-6 people.