Woolworths Mediterranean Lentils with Brinjals
(14 Sep 2018)

Woolworths Mediterranean Lentils with Brinjals

Woolworths Mediterranean Lentils with Brinjals
 
Recipe by Heleen Meyer
 
Serves 4
 
45 ml (3 Tbsp) olive or avocado oil
Juice of 1 lemon juice
15 ml (1 Tbsp) chopped fresh rosemary
4 Small to medium brinjals, halved lengthwise
salt and pepper
1 Large onion, chopped
2 Cloves of garlic, crushed
250 ml (1 cup) Uncooked brown lentils, rinsed
2 Extra sprigs rosemary
6 Marinated sundried tomatoes, sliced
Handful fresh rocket, mint and basil leaves
Dollops of plain chunky cottage cheese
 
Mix 30 ml (2 Tbsp) of the oil, half the lemon juice with the chopped rosemary and brush over the brinjal halves. Season with salt and pepper. Grill brinjal, cut side down over medium coals for 20-25 or until golden brown and cooked through. The cooking time will depend on the size of the brinjal.
Meanwhile, heat the rest of the oil in a large frying pan over a medium heat and sauté onion and garlic until golden brown.
Place lentils in the same pan with the rosemary sprigs and a pinch of salt. Pour over 500 ml (2 cups) water and bring to a boil over a medium heat. Reduce the heat and simmer with a lid on for 30 minutes or until cooked. Remove rosemary sprigs.
Drain lentils and season with the remaining lemon juice, salt and pepper.
Gently stir sundried tomatoes and herbs into lentils. Drizzle with a little extra olive oil, if necessary.
Serve spoonfuls of lentil mixture on top of the warm brinjal halves and finish with dollops of chunky cottage cheese.
 
Tips
1. If you are short on time, substitute dried lentils with 2 x 410 g tins brown lentils. Drain and season as above.
2. Substitute cottage cheese with feta or goats’ milk cheese or serve with spoonfuls of yoghurt.
3. When pomegranates are in season, substitute sundried tomatoes with pomegranate pips.

 

 

 

 

 

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