I’ve been uploading quite a lot of sweet recipe recently so I thought it’s time for a savory dish again. I make these kind of stews quite often and I only recently discovered, that it tastes super delicious with baked eggplant right out of the oven. Furthermore it’s quite a pretty dish and if there are leftovers (which hardly ever happens in my case) it tastes even better the next day (because the legumes soak up all the flavours).
Preparing eggplant in the right way
Eggplant and I haven’t always been friends. Especially when it’s not baked or cooked properly and there are still raw parts I just don’t enjoy this vegetable. Nevertheless, it can be super delicious when it’s fried, cooked or baked long enough. I also enjoy the spread/dip named ‘Baba Ganoush’ which is an Arabic thing and is consistency-wise comparable to hummus but has a different taste because it’s made of grilled eggplant and often has a smoky taste. Served with some fresh bread it’s absolutely delicious!
Anyways this blog post is not about Baba Ganoush. My latest trick with preparing eggplant is to wash and half it and then slice it like shown in the pictures of this post. Afterwards I spread a bit of coconut oil on the surface and add salt and pepper. Now the halves can be baked in the oven until nice and soft.
Stew – so delicious and easy
In combination with the baked eggplant I can only recommend serving this lentil-chickpea-stew. Of course you don’t have to serve it with baked eggplant – pasta, quinoa, millet and for those who like it potatoes also go really well with this dish. As mentioned above the stew gets even better on the second day as it allows the lentils and chickpeas to really soak up all the liquid and flavour.
Especially red lentils are a stable in my pantry and I use them quite often because they are really quick to prepare and don’t require any soaking time. Within 10-15 minutes they are nice and soft and ready to eat.
If you’re not feeling like having a stew you might be enjoying my lentil bolognese instead. If you give the recipe a try, please let me know in the comments below whether you liked it! 🙂
- 1 eggplant
- 1 zucchini
- 1 can chickpeas rinsed and drained
- 1 cup red lentils
- 2 cups veggie stock
- 300 ml sieved tomatoes
- a splash red wine vegan
- 1 onion
- 1 clove garlic
- 1/2 tsp thyme
- 1 tsp oregano
- salt, pepper, chili
- coconut oil
Preheat the oven to 200°C.
Wash the eggplant and cut it in halves. Then with a knife cut the eggplant like shown in the picture. Spread some coconut oil on top of the halves, add salt and pepper to taste and put them on a baking tray lined with parchment paper. Bake them in the oven for about 35-45 minutes until nice and soft.
While the eggplant is baking dice the onion and garlic and cut the zucchini into cubes. Rinse and drain the red lentils with hot water.
Now fry the onion, garlic and spices with a little coconut oil in a pot and add the red wine.
Immediately add the red lentils too, give it a stir and add the veggie stock. Let simmer for about 10 minutes, then add the sieved tomatoes, the zucchini cubes and salt, pepper and chili to taste. Let simmer at low heat for another 10 minutes.
Serve with baked eggplant when it's done.