Turkish Style Aubergine
with lentils and fragrant rice
- May contain traces of allergens
- Celery
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
Ingredients
1 unit(s)
Bell Pepper
1 pot(s)
Ras-el-Hanout
¼ unit(s)
Green Chilli
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 carton(s)
Finely Chopped Tomatoes
1 unit(s)
Garlic Clove
75 grams
Reduced Fat Creme Fraiche
1 pot(s)
Smoked Paprika
½ bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
1 sachet(s)
Vegetable Stock Powder
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat the oven to 200 degrees. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces. Roughly chop the parsley (stalks and all!). Drain and rinse the lentils in a sieve.
Once the water is boiling, add a pinch of salt and half the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Pop the chopped aubergine and red pepper onto a large baking tray. Drizzle over a little oil, and sprinkle over the smoked paprika and a pinch of salt and pepper. Toss to coat and arrange in a single layer. Pop onto the top shelf of the oven until golden and slightly charred, 10-15 mins.
Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the onion and cook until softened and beginning to colour, 6-8 mins, stirring frequently. Once soft, stir in the garlic and ras el hanout. Cook for 30 secs, then pour in the lentils, water for lentils (see ingredients for amount), finely chopped tomatoes and remaining stock powder. Stir to dissolve the stock.
Bring the mixture to the boil then reduce the heat to a simmer. Bubble away until thick and tomatoey, 8-10 mins, stirring regularly. Add the roasted vegetables to the frying pan as soon as they are out of the oven! Once thickened, stir the creme fraiche into the mixture, and remove from the heat.
Meanwhile, zest the lemon and cut into wedges. Halve the chilli lengthways, deseed then thinly slice. Fluff up the rice with a fork and stir in the lemon zest and half the parsley. Stir the remaining parsley through the veggie mixture, season to taste with salt and pepper, then share between your bowls. Sprinkle some chilli on top and serve the lemon wedges on the side. Enjoy!
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