Eggplant & Lentil Stew

Instructions

1. Prepare for Roasting

   8 min hands-on

   • Preheat the oven to 200°C (390°F).
   • Slice the eggplant into thick rounds and arrange on a baking tray.
   • Brush eggplant with olive oil and season with salt and pepper.
   • Add sun-dried and fresh tomatoes to the tray.

2. Roast Vegetables

   2 min hands-on30 min waiting

   • Roast in the oven for 15 minutes.
   • Flip eggplant and toss tomatoes, then roast for another 10–15 minutes until tender and golden.

3. Prep Aromatics

   5 min hands-on

   • Finely slice the onion, mince the garlic and ginger, and slice the red chili.

4. Cook Spiced Lentils

   10 min hands-on25 min waiting

   • Heat a pan over medium heat with olive oil.
   • Sauté onion until softened and translucent.
   • Add garlic, ginger, half the chili, cumin, curry powder, paprika, and cayenne. Cook until aromatic.
   • Stir in tomato sauce and lentils, adding enough water to cover.
   • Bring to a boil, then simmer until lentils are tender and sauce thickens.

5. Assemble Stew

   4 min hands-on

   • Fold in roasted eggplant, tomatoes, and sun-dried tomatoes.
   • Adjust seasoning as needed.

6. Prepare Serving Base

   1 min hands-on

   • Spread hummus in a shallow serving bowl.

7. Plate and Garnish

   2 min hands-on

   • Ladle stew over hummus.
   • Drizzle with tahini, lemon juice, and olive oil.
   • Garnish with cilantro, remaining chili, and capers.

8. Serve

   1 min hands-on5 min waiting

   • Toast focaccia until warm and crisp, then serve alongside the stew.
   • Cooking tips:
   • For extra flavor, add a pinch of smoked paprika to the roasted vegetables.
   • Use pre-cooked lentils to reduce simmering time to about 5 minutes.
   • Blend a portion of the lentil stew for a smoother texture.
   • Ensure tahini is well-stirred before drizzling for a creamy finish.