Lentil Stuffed Eggplant with Cardamom Sauce
60 mins
Moderate
6 people
Hearty and flavourful, this vegetarian Lentil Stuffed Eggplant with Cardamom Sauce is warm and fragrant – guaranteed to satisfy even the pickiest palates.
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 1 small fennel bulb, finely chopped
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 cup dry green lentils
- 2 cups vegetable stock
- 3/4 tsp sea-salt flakes
- 3 large globe eggplants
- 3 tbsp chopped fresh parsley
Cardamom sauce
- 1 tbsp extra-virgin olive oil
- 1/2 cup finely chopped yellow
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 3/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1 + 1/2 cups passata
- 1/2 cup vegetable stock
- 1 tsp sugar
- 1/2 tsp kosher salt
- 2 tsp lemon juice
- Tahini sauce to serve
- Parsley leaves to serve
- Lemon wedges to serve
Procedure
- Heat 2 tbsp of oil in a large pan over medium-high heat.
- Once hot, add fennel and onion and cook for 7-8 minutes until soft.
- Stir in garlic, tomato paste, cumin, oregano, and coriander. Cook for 2 minutes, until aromatic.
- Add lentils and cook for 1 minute, stirring to coat in spices.
- Add stock and ½ tsp of salt and bring mixture to a simmer. Cover, reduce heat to medium-low heat, and gently simmer until lentils are tender about 25 to 30 minutes.
- Preheat your BeefEater BBQ grill plate.
- Use a sharp knife to carve a divot out of the middle of each eggplant. Use a spoon to scrape out a hollow centre, leaving enough eggplant flesh so it’s sturdy enough to hold the lentils.
- Oil and season the eggplants and grill, turning until the flesh is tender for approximately 10 minutes.
- Meanwhile, heat 1 tbsp of oil in a large, cast-iron pan with a lid over medium heat.
- Once hot, add onion, garlic and chilli flakes, and cook for 4-5 minutes until soft.
- Stir in tomato paste, cardamom, and cumin. Cook for another 2 minutes, until aromatic.
- Add passata, stock, sugar, and salt, and increase heat to bring the mixture to a simmer.
- Gently simmer uncovered for 15 minutes, or until the sauce thickens. Stir in lemon juice.
- Place eggplant, skin side down into tomato sauce. Fill each eggplant with lentil mixture, put on the lid and transfer the pan onto your BeefEater BBQ on medium-low heat.
- Put down the lid and cook for 20-30 minutes until the sauce is bubbly and the eggplant is tender.
- Serve drizzled with tahini sauce and scattered with parsley leaves and lemon wedges.
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