Lentils with spiced, tamari aubergine, dried tomatoes, capers and rocket.
A delicious hearty bowl of lentils with spicy, sticky aubergine, tomatoes and capers. This is so good in winter warm but equally good in summer as a cold salad. If you are eating it in the summer do not mix the aubergine with the lentils until both are cooled down.
INGREDIENTS
80g dried lentils (cooked as packet instructions)
30g baby tomatoes (air fry on 170* for 8 mins)
95g aubergine, diced
5g rocket (you get enough I promise)
1 tablespoon extra virgin olive oil
1 tablespoon of tamari
1/2 teaspoon of chilli flakes (or as you wish)
Good pinch of oregano
Good pinch of thyme
1 tablespoon of caper
Salt and pepper
INSTRUCTIONS
Put the lentils on to cook as per the packet instructions. I cook mine in vegetable stock if I have it but water is fine.
While the lentils are cooking, heat the oil in a pan and add the aubergine. Move the aubergine around the pan so that it is all coated in the oil. Fry the aubergine for a few minutes until it starts to colour. Now add 50ml of water and put a lid on the pan and cook on a medium heat, shaking occassionally. After about 5 minutes the aubergine should be starting to become less white and more translucent. At this point take the lid off and add the herbs and the tamari. Stir well at this point as you want all the aubergine coated in the spicy sauce.
By now the lentils should be ready. Drain and add them to the aubergine, along with the capers. Taste and season accordingly, remember tamari is quite salty so you may not need any salt.
Finally, pop in a bowl and add the air dried tomatoes and the rocket. I stir the rocket into the warm lentils so that they wilt slighty.
So delicious and filling.