Okay, so if you know me well and many of you do, then you would know that I am not a huge fan of the VEGAN movement, especially the processed stuff. Anyway, as a recipe writer, I cannot be a total ignoramus about it, now can I, and anyway every so often I give it a whirl!
Any recipe with fresh veggies from the garden, or market get my creative juices flowing, just like this!
This recipe is pretty flexible and you can adjust it to taste.
The Lentil Filling *or use chickpeas
First cook your lentils in boiling slightly salted water. Drain and set aside.
Now the sauce! Think sweet, spicy, smoky and just very Middle Eastern.
Simmer the lentils in the sauce until the sauce is thick and reduced and the lentil are softened.
Onions chopped fine
Peppers chopped fine
Aubergine chopped fine
Fresh Garlic 3 cloves
Fresh Ginger 1 thumb peeled and grated
Fig jam, a dollop for extra sweetness
Maple syrup or sugar, a table spoon
Italian passata and or crushed tomatoes
Apple cider vinegar
Spices: 1/2 teaspoon each
Ras El Hanout, about 2 teaspoons
Salt and pepper
Take your aubergines and cut out a boat shape, scoop out the flesh. Drizzle in olive oil, not too much though and season well and flash griddle or grill.
Pop in a scoop of the lentil sauce and sprinkle with vegan cheese.