Puy lentil and eggplant stew
Method:
Heat 2 tbsp olive oil in a large, high-sided sauté pan over medium-high heat. Add the garlic, onion, thyme and ¼ tsp salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Season the aubergine chunks and cherry tomatoes with ¼ tsp salt and plenty of pepper. Add the remaining oil to the same pan and, once very hot, fry the aubergines and tomatoes for 10 minutes on medium-high, turning often, until the aubergine is golden-brown and the tomatoes start to blacken. Return the onion mixture, then add the lentils, stock, wine, 450ml water and ¾ tsp salt. Bring to the boil, lower to medium and simmer gently for about 40 minutes until the lentils are soft but keep a bite. Top with crème fraîche, a drizzle of oil, chilli flakes and oregano.
Ingredients:
- olive oil 3 (tbsp)
- garlic 3 (cloves)
- red onion 1 (pieces)
- fresh thyme 0.5 (tbsp)
- eggplant 2 (pieces)
- cherry tomato 200 (g)
- lentils 180 (g)
- vegetable stock 500 (ml)
- white wine 80 (ml)
- creme fraiche 100 (g)
- chili flakes 1 (tsp)
- fresh oregano 2 (tsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
