Rowena G's Recipes

Aubergine, Lentils, and Peppers cooked in Olive Oil

Recipe by
1 hour 10 minutes
Prep: 15 minutes | Cook: 35 minutes | Servings: 3 or 4 persons

Great Vegetarian dish, another quick and easy supper dish.

INGREDIENTS

  • 150g green lentils
  • 1 medium aubergine
  • 1 large onion, halved and thinly sliced
  • 6 cloves garlic, crushed and finely chopped
  • 1 red pepper, cut in half and thinly sliced
  • 14 ounces can diced tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 cup water
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp fresh finely chopped rosemary
  • freshly ground black pepper to taste

INSTRUCTIONS

  1. Put the green lentils in a pan of boiling water, stir and cover. Simmer on a medium heat for 15 minutes. Drain into a sieve and set aside.
  2. Using a vegetable peeler, peel the aubergine into zebra stripes longways. Then, cut the aubergine in half lengthways and cut each half into thin/medium slices. Spread them on a wide tray, sprinkle salt over and leave aside for 20 minutes. Rinse under running water then using paper towels, squeeze the excess water out of the aubergines over a sink and place the pieces on to a clean plate.
  3. Heat the 3 Tbsps of olive oil in a non-stick pan and very lightly sauté the aubergine slices for 5 minutes. This will help aubergines to soften up and start bringing out their lovely, sweet flesh.
  4. In a large bowl, combine the aubergines, partially cooked lentils, onion, garlic, pepper, chopped tomatoes, salt, rosemary and rest of the olive oil, and the sugar. Season with ground black pepper, taste to check the seasoning and add more salt if needed.
  5. Put the mixture into a wide heavy pan. Add the water, cover with a lid and cook on a medium heat, just boiling for about 20 minutes then for the remaining 15 minutes cook without a lid so that the dish thickens up, stir regularly to prevent burning on the bottom of the pan.
  6. Once cooked, cover and cool the dish in the pan, this will allow the flavours to develop and blend well. Serve just warm or at room temperature with some crusty bread.

 

Original Recipe at:

https://www.mediterraneanliving.com/eggplant-lentils-and-peppers-cooked-in-olive-oil/

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