Persian-Style Aubergine, Lentil & Tomato Stew Recipe

Ingredients

A pinch of saffron threads
150g dried red lentils
3 aubergines
400g vine tomatoes
1 tsp vegetable bouillon powder
2 onions
4 garlic cloves
1 tsp turmeric
1 cinnamon stick
80g tomato ketchup
1 tbsp tamarind paste
250g bulgar wheat
A handful of mint
400g soya yogurt

Prep: 20 mins | Cook: 40-45 mins

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Method

1. Pop the saffron threads in a heatproof jug and soak with 2-3 tbsp water. Fill and boil the kettle. Tip the red lentils into a large bowl and cover with cold water. Set aside to soak.

2. Trim the green tops off the aubergines, then slice them into quarters lengthways. Drizzle 4 tbsp olive oil into a deep frying pan placed on a high heat. Add the aubergines and fry for 6-8 mins, turning occasionally, till tender and golden. You may need to this in batches.

3. Meanwhile, slice a small cross into the base of each tomato and pop them into a heatproof bowl. Cover with hot water, then set aside to soak for 5-10 mins.

4. Add the bouillon powder to the saffron in the jug and pour in 1 ltr hot water. Stir to dissolve the bouillon.

5. Transfer the fried aubergines to a plate. Take the pan off the heat, and set aside. Peel and finely chop the onions. Peel and finely grate or crush the garlic.

6. Place the pan back on a medium heat, drizzle in 1 tbsp olive oil, add the onions, season with a pinch of salt, then cover the pan and seat the onions, stirring occasionally, for 8-10 mins till glossy and golden.

7. Meanwhile, drain the tomatoes. Gently pull off the skins, then quarter the tomatoes and scoop out and discard the seeds. Roughly chop the tomato flesh.

8. Add the garlic, ground turmeric and cinnamon stick. Cook, stirring constantly, for 2 mins. Add the tomato sauce and tamarind paste and cook, stirring, for 2 more mins.

9. Stir the tomatoes into the pan, pouring in any juice from the chopping board. Drain the lentils and add to the pan with the aubergines. Pour in the saffron stock, pop on a lid and bring to the boil, then turn the heat down and simmer for 15-20 mins, stirring ocassionally, till the lentils are tender and the aubergines are silky. Add a splash of water it the sauce get’s too dry.

10. While the stew simmers, half-fill and boil the kettle. Tip the bulgar wheat into a heatproof bowl and pour in 400ml hot water from the kettle. Stir, then cover the bowl with a plate and set aside to soak for 10-15 mins. The bulgar will absorb the water and become tender.

11. Pick and roughly chop the mint leaves.

12. When the lentils are tender, taste the stew and add a pinch more salt or sugar, if you think it needs it. Drain any excess water off the bulgar wheat and divide it between four warm bowls. Ladle over the stew, dollop over the soya yogurt, sprinkle with the mint and serve.

13. Love Your Leftovers
The stew will keep for up to 3 days in the fridge. Divide the stew and bulgar wheat between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The stew can also be frozen for up to 3 months. Defrost overnight before reheating.