大象传媒

Spiced Lentil, Potato And Aubergine Stew With Smoky Yoghurt

• 250g green lentils
• 1 onion, finely chopped
• 25g root ginger, grated
• 1 lemongrass stalk, finely chopped
• 1 green chilli, deseeded and chopped
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• 4 tablespoons oil
• 250ml passata
• 250ml vegetable stock
• 2 medium potatoes, peeled and cut into 2cm dice
• 1 aubergine, sliced thinly lengthwise
• 150ml Greek yoghurt
• 1 teaspoon smoked paprika

½ teaspoon smoked salt

Cook the onion, ginger, chilli and lemongrass in two tablespoon of the oil gently for about 10 minutes. Add the spices and cook for a minute. Add the lentils, passata and stock and bring to a simmer. Add the potatoes and gently simmer for 25 minutes.

Brush the aubergine slices with the remaining oil and cook on a hot griddle pan until golden and soft. Season with salt and shred.

Mix the yoghurt with the smoked paprika and salt.

Spoon the stew into bowls, top with shredded aubergine and a dollop of the yoghurt.