A cyclone warning for this weekend got me a little excited I must admit. Everyone hunkering down, social events cancelled and no need to feel guilty for putting a DVD on for the little miss and cooking till my little hearts content. And thats what I have done.
This was the second cab off the rank and fulfilled my need for some savoury goodness.
Perfect for a rainy day. Get into it.
Whats in it ?
- 3 large or 8-12 baby eggplants
- 1 tspn of olive oil
- 2 onions diced
- 5 cloves of garlic crushed
- a 5cm chunk of ginger diced
- 2 tspn of dried chilli flakes
- 1/2 cup of red lentils rinsed
- 1 tspn cumin
To serve
- 3 tbsn yogurt or cashew cream
- 3-4 tbsn tamarind
- handful of coriander
- 3 tbsn of cashew nuts
How do you do it?
- Preheat the oven to 200 degrees
- Prick the eggplants a couple of times, coat in oil and roast in the oven until they are soft- about half an hour. Cool.
- Heat the oil in a frying pan and add the onions- cook till translucent
- Add the garlic, ginger and chilli flakes, cook for a minute and then add the lentils
- Cover with 3/4 cup of water and cook for 20 minutes until they are soft
- Stir in the cumin and salt to taste
- Pour the lentils into a large dish if sharing or into small dishes
- Take the eggplants and cut into quarters if using large ones. If using baby ones scour them length ways and push the stalks down so they turn into little lantern shapes
- Push them into the lentil mix and then dollop over the yogurt or cashew cream if vegan and then the tamarind sauce and then top with coriander and cashew nuts.
- Serve with rice, quinoa or with roti
Enjoy!
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