Spiced eggplant & walnut stew

Spiced eggplant & walnut stew

Tags

Sides
vegetables

Cook

Ingredients

  • 2 eggplants, sliced
  • 1 lemon, sliced
  • 1 onion, chopped
  • 4 gloves garlic, minced
  • 2 tsp sweet paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • 2 tbsp tomato purée
  • 50g walnuts
  • 2 dates, pitted
  • 400g tin beluga lentils, drained
  • 400g cherry tomatoes
  • 500ml vegetable stock
  • Salt, to taste
  • Handful of coriander
  • Vegan yogurt
  • Rice

Steps

  1. Heat oil the in the pan over medium heat. Add the eggplant and cook until golden on both sides, in batches if necessary. Set aside.
  2. In the wok drizzle oil. Add onion, paprika, cumin, oregano and lemon. Cook, stirring occasionally until the onion softens.
  3. Add the garlic and cook until fragrant. Stir in the tomato purée and cook for a few minutes.
  4. Add the cherry tomatoes, lentils, dates and stock. Stir everything together.
  5. Pulse the walnuts in a blender until finely chopped, then add them to the stew—season with salt to taste.
  6. Cover the pan with a lid and simmer for 15 minutes, allowing the flavours to meld.
  7. Add back the eggplant and mix. Once eggplant is hot turn off the heat and let cool slightly.
  8. Serve over rice, top with a dollop of yogurt and garnish with chopped coriander