Effortless Aubergine Lentil Tahini (Print Version)
# Ingredients:
01 -
4 medium eggplants.
02 -
120g French lentils.
03 -
2 red onions, diced.
04 -
6 garlic cloves.
05 -
2 carrots, chopped.
06 -
2 tbsp plain oil.
07 -
1 and a half tsp Ras el Hanout.
08 -
1/2 tsp coriander seeds (if you want).
09 -
1/2 tsp allspice (optional).
10 -
1/2 tsp cumin (optional).
11 -
60ml olive oil for mint oil.
12 -
A handful of fresh mint.
13 -
2 tbsp chives.
14 -
3 tbsp plant yogurt.
15 -
2 tbsp tahini.
16 -
Juice from half a lemon.
17 -
Half a garlic clove for the sauce.
18 -
Salt and pepper to your taste.
# Instructions:
01 -
Stuff the eggplants with the lentil mix, top with sauce, drizzle the minted oil, and sprinkle with chives.
02 -
Stir together the yogurt, tahini, lemon juice, and garlic. Thin it out with a splash of water until you like the texture.
03 -
Blend the mint leaves together with olive oil until nice and smooth.
04 -
Wipe the salt off the eggplants, rub with oil, and put them in the oven for around 40 minutes at 180°C.
05 -
Add the cooked lentils into your veggie skillet, toss in the spices, and give it all a good stir.
06 -
Warm up some oil, then toss in onion, carrots, and garlic. Pour a bit of water in and let it cook down.
07 -
Cook the lentils as it says on the bag. You want them just a little firm, about 20 minutes.
08 -
Cut eggplants in half, score the inside like a grid, sprinkle salt, and leave them alone for half an hour.
# Notes:
01 -
You can swap out tahini for plain yogurt if you want.
02 -
If you don't have eggplants, sweet potatoes work too.
03 -
Feel free to make the lentil filling ahead of time.