Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
Aubergines are a nightshade plant which is eaten from the Mediterranean to ancient Persian culture. Ayurveda considers nightshades heating for the body which can aggravate the doshas when eaten too often.
Yet we know everything has its poles of opposites. The benefits of eating a little of this cannot harm you unless you have kidney problems or calcium metabolism issues according to this article by John Dillard read more in his scientific Dr here .article
Baked Aubergine stuffed with puy lentil
2 Aubergines, halved and scored lengthwise and across
2 tbsp ghee
1 tsp of each cumin seeds, turmeric, and coriander
1 cup puy lentil (soak if your digestion fire is not high for 30 mins or more)
2 cups water
1 bay leaf
1/2 tsp Himalayan salt
1 tbsp fresh ginger
2 sundried tomatoes
2 medium tomatoes
1tsp dried parsley
1 tsp fresh oregano
2 tbsp fresh cilantro
Preheat the oven 180C/ gas 4.
Place the aubergines on a tray lined with baking paper and smear with ghee and with spices and a sprinkle of salt on the inside. Place them inside part down on the tray and add a little more ghee to the outside skin. Bake in the oven for 40-45 mins until they are soft.
Cook the puy lentil for 20 mins with bay leaf and salt.
In a blender mash up the tomato and ginger into a sauce. Pour this into a pan and let them cook for 10mins with salt and parsley. Add the fresh herbs and add in the lentils.
Stir and evaporate the juice for 10 mins and let the flavors merge.
Once the aubergine is out of the oven, scoop out the centers a little and add them to the sauce as it cooks.
Place aubergine on the plate and pour on to the lentil tomato mixture. Serve with a salad.