This is the kind of thing we regularly whip up for lunch or dinner at home – delicious and satisfying!
Serves: 2
INGREDIENTS
1 eggplant
2 tablespoons olive oil
1 teaspoon cumin seeds
1 red onion, cut into wedges
1 red capsicum, sliced
1 teaspoon sea salt
½ teaspoon chilli flakes
1 small head broccoli, chopped into florets
400gram tin cannellini beans, drained
400gram tin lentils, drained
Garlicky Yoghurt
½ cup Greek natural yoghurt
1 tablespoon mayonnaise
finely grated zest of a lemon
1 clove garlic, crushed
To serve
¼ cup dukkah (use store-bought or see recipe on page xxx)
METHOD
Pre-heat the oven 190˚C.
Cut the eggplant in half lengthways, then into 2cm cubes. Put the oil in a roasting dish, add the eggplant, onion, capsicum, sea salt and chilli flakes and stir to coat with the oil. Cook for 15 minutes then add the broccoli and cook a further 10 minutes, or until the eggplant is cooked through. Add the beans and lentils and cook a further 5 minutes to heat. Serve with garlicky yoghurt and dukkah.
For the Garlicky Yoghurt, whisk all the ingredients together and store, covered in the fridge for up to 3 days.
Where’s the meat?
Pan-fry lamb or beef tenderloins, slice and pop on top before serving or stir through a drained tin of tuna.
Work it your way
Swap out the broccoli for cauliflower florets and add 1 chopped kumara with the cauliflower.
Stir through 200 grams cooked pasta and top with crumbled feta to extend the meal.
Serve cold as a salad, with spinach leaves, crumbled feta and chopped black olives. Add a little water to the sauce to use as a dressing.
Add chopped tomatoes and grated tasty cheese, and serve in warm wraps with garlicky sauce. (Add cooked meat of your choice here too)
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.