Baked Aubergine stuffed with puy lentil
Amrita Ma Devi
Baked Aubergine Stuffed with Puy Lentil
Aubergines are a nightshade plant that is eaten mainly in the Mediterranean, Asian & ancient Persian cultures. Ayurveda considers nightshades pungent, astringent, and heating for the body which can aggravate the doshas when eaten too often. It is light and sharp so balancing for Kapha and Vata. So how to make this tasty morsel balanced for us to eat? The answer is to eat it during Winter and Spring, combine with the use of the right spices.
The benefits of eating a little aubergine, (it is a medicine for some and not so good for others) cannot harm you unless you have kidney problems or calcium metabolism issues according to this article I read by John Dillard. Aubergines are a great source of antioxidants, help manage blood sugar control, help manage cholesterol levels and support heart health. I mostly like the texture of the skin to eat when it's in good shape, it is edible, though some varieties have skin that is too tough to eat.
Our aubergines are bathed in ghee, cumin, turmeric, and fresh coriander and can be served cold, warm or hot.
PREP TIME
10 mins
COOK TIME
35 mins
COURSE
Main Course
INGREDIENTS
INGREDIENTS
Puy Lentil
1 cup puy lentils or green lentils, soak if your digestive fire is low for 30 mins or more
2 cups water
1 bay leaf
1 tsp pink salt
2 medium tomatoes
1 tbsp fresh ginger
1 tsp cumin powder
1 tsp turmeric
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tsp dried oregano
1/2 cup of greens such as kale or spinach
2 tbsp fresh cilantro to garnish
Baked Aubergines
2 tbsp ghee
2 aubergines
2 large pinches of pink salt
INSTRUCTIONS
INSTRUCTIONS
1. Preheat the oven to 200C/ gas 4.
2. 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 20-25 minutes until they are soft.
3. Cook the puy lentils for 25 minutes with a bay leaf and salt.
4. Chop the tomatoes and ginger and make them into a sauce.
5. Pour this into a pan with salt and herbs, and let them cook for 5 minutes, stirring occasionally. Add the lentils, stir into the sauce, place a lid on the pot, and cook for another 10 minutes to allow the flavours to merge.
6. Once the aubergines are out of the oven, place them on a plate and spoon the lentils on top.
7. Place the aubergine on the plate and pour over the lentil-tomato mixture. Serve with rice and a salad.
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