Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

Ingredients

• 2 large aubergines, halved
• 2 tbsp extra virgin olive oil
• 2 red peppers, quartered
• 2 tsp ground cinnamon
• 2 tsp chilli flakes
• 2 tsp za'atar
• 4 tbsp pomegranate molasses
• 140g puy lentils
• 140g basmati rice
• seeds from 1 pomegranate [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

• STEP 2

  Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

• STEP 3

  Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

Very lekker Green Lentils

This is part of a whole meal presented on Masterchef by a contestant., but I wanted a lentil recipe and this one filled the bill. it does have pancetta in it which gives it a very nice taste, but perhaps you can suggest a vegetarian alternative. Soy sauce? Not sure that's the same thing. I look forward to hearing your suggestion.

GREEN LENTILS

Ingredients:

1 Bay leaf
1 sprig Rosemary
1 sprig Sage [which I didn't have but it tasted fine without it]
250 gr Green Lentils - preferably lenticchie di castelluccio [I "made do" with Puy lentils!]
2 Tbl olive oil
1 white onion - finely chopped
1 carrot - finely chopped
1 celery stick - finely chopped
1 small leek 100g piece unsmoked pancetta*

• Tie herbs together with a string (or - throw in some dried herbs - just as good)
• Soak lentils in cold water whilst finely chopping vegetables
• Heat olive oil in a pan and add chopped vegetables and pancetta.
• Cook, gently stirring for 5-10 minutes until the vegetables are soft but not browned.
• Add the drained lentils and tied herbs [!] and cook for 5 minutes, mxing everything. Do not season.
• Add enough vegetable stock to just cover the lentils. 
• Bring to the boil, reduce heat and cook for 30 minutes until soft.
• At this point you can set aside and re-heat when needed

If there is any left over, add more stock and serve it as a delicious lentil soup!

Bon appétit!

Lentils with Squash and Feta

I took this recipe from the BBC's "Olive" magazine, which for the first time, has some useful recipes, especially vegetarian, some of which I hope to use at Christmas...

we tried this one last night and liked it very much, although we found the portions a bit skimpy. Recipe for 2:

100 g Puy lentils (I only had green lentils in my cupboard and they were very nice); 400 ml vegetable stock; olive oil;Butternut squash 200g;Red onion ½ finely sliced;Chili flakes a pinch; Ground cumin 1 tsp; Feta 50g crumbled; Parsley ½ small bunch

• Cook the lentils in the stock until tender about 15-20 min, then drain.
• Heat 1 tsp olive oil in a non-stick frying pan, add the squash and some seasoning, then cook gently for 5 mins.
• Add the onions and chili and keep cooking until squash is golden and tender, about another 5 mins.
• Add the cumin and stir through.
• Add the lentils and stir until combined.
• Stir in the parsley.
• Divide between two plates and scatter over the crumbled feta.

Per serving: 327 kcals, protein 18.1g, carbs 37g, fat 12.9, sat fat 4g, fibre 6.7g, salt 2.74g