Lentil, Bulgar & Aubergine Pilaf
True flavours of the Middle-East perfect warming spices for the autumnal season. I've tweaked a few ingredients, to make the recipe a little healthier but I promise it tastes just as good.
Author: Yotam Ottolenghi - Jerusalem
Recipe type: Mains
Serves: 8 portions
- 3 tbs coconut oil
- 2 large aubergines, strips peeled off lengthways so they're striped like zebras, then cut into 2cm dice
- 2 large onions, peeled and cut into 2cm dice
- Maldon sea salt and black pepper
- 200g green or brown lentils
- 1 bay leaf
- 2 tsp cumin seeds
- ¾ tsp ground turmeric
- 1½ tsp ground allspice
- 4 small cinnamon sticks
- 160g medium or coarse bulgur
- ½ tsp xylitol/stevia
- 1 tbsp coconut oil
- 40g organic butter, melted
- 4 tbs chopped parsley
- 300g Greek yoghurt
- Heat the coconut oil in a very large ovenproof sauté pan for which you have a lid.
- Fry the aubergines on high heat for seven minutes, stirring regularly, then add the onion and cook for eight to 10 minutes, until golden and soft.
- Sprinkle with a teaspoon of salt and leave to one side.
- Put the lentils and bay in a medium saucepan and cover generously with cold water.
- Bring to a boil, lower the heat to a simmer and cook for 12 minutes, until al dente.
- Drain, refresh and set aside.
- Heat the oven to 160C/320F/gas mark 2½.
- Wipe clean the sauté pan, tip in the cumin seeds, place on medium heat and toast for a minute or two, until they release their aroma.
- Add the turmeric, allspice, cinnamon, bulgur, sugar, a teaspoon and a half of salt and a generous grind of pepper, then stir in the coconut oil (it will melt quickly) to coat the bulgur.
- Add the cooked lentils and 380ml water and stir again.
- Bring to a boil, then simmer gently for three minutes. Pour over the melted butter, cover the pan with a tight-fitting lid and bake for 10 minutes.
- Remove and fluff up the grains with a fork. Add the aubergine and onion, stir gently
- Serve warm with yoghurt on the side.