This recipe is dedicated to Denise, an extraordinary lady, working at the PDSA in Cardiff.
If you are looking for a simple and light recipe that satisfies your winter cravings in a guilt free manner, I think you are at the right blog.
Our household is on a health buzz this January, probably like you are, and we feel a lot better for it. The recipe below is the lighter alternative to aubergines recipes like Melanzane al Parmigiano or Moussaka and it is a lot quicker to prepare too.
Many people mistake me for a vegetarian! This is because I don’t normally eat meat more than once a week or every week: there are just too many food groups to choose from! I grew up eating red meat once a week and our family fasted/detoxed a few times a year for 2-3 weeks, gradually giving up different food groups: staring from meat, chicken, fish; moving to dairy; then giving up seafood and sometimes even giving up oils, fats and spices.
It is fascinating that various cultures and denominations incorporate at least one period of cleansing and self discipline in their calendar year. Whatever your way of going through such a process may be, most of you who have will agree that it is worth it.
And why not go a step further this year: why not commit to eating good healthy food all the time? Why not eat less and better sourced meat for ethical, environmental and health reasons? Why not eat less but buy better quality ingredients? And then we can talk about our energy levels and fitness: you might even shed a couple of kilos or more, and maintain that loss in the long term.
Thanks to Dan Green for the fantastic photos, as ever! And for teaching me technicalities and how to select images!
Aubergine bake recipe, feeds 4-6
Ingredients for a 25cm x35cm baking tray
For the first layer
3-4 large meaty aubergines
For the third layer
1 large onion, sliced
2 bell peppers, one red and one green
1 tin of pre-cooked puy lentils
6-8 chestnut or other mushrooms, roughly chopped or sliced
A couple tbspns chopped parsley
A handful of ground pimento berries
For the third layer
300gr grated cheddar or parmesan cheese OR a mixture of the two
- Prepare and start cooking your basic tomato sauce. I suggest you use parsley for this recipe. 25min
- Start by cutting off the stem and ‘nose’ of your aubergine. Slice thickly: 2-3cm slices. Each aubergine should give you at least 3 slices. 2-5min.
- Salt the aubergines and let rest in a large bowl for 20min whilst your tomato sauce is cooking. This process removes excess water from the aubergine and makes the grilling faster. You can skip this step as your aubergines will grill anyway. 20min, optional
- Coat a large non-stick pan with some olive oil and grill the slices in high heat, pressing down firmly with the spatula to quicken the cooking process (removes excess water). For each grill batch you can coat the pan with some olive oil. 15min.
- Layer your baking tray with the cooked aubergine slices, snugly and leaving no gaps.
- Prepare layer 3: sauté the onion, pepper and mushroom is a tiny bit of olive oil for 10-15 minutes. Season with some salt. Drain and add the precooked puy lentils. Grind a small handful of pimento berries in a pestle and mortar and add to your mixture. Once all juices are absorbed, a coupe of minutes after adding the lentils, remove from heat. Season to taste, if needed. You can prepare this layer as you are grilling your aubergines. 15min
- Preheat your grill! 10min.
- Add Layer 2, the tomato sauce, which should be cooked by now, evenly to your baking tray on top of the aubergines. Seconds.
- Add Layer 3 evenly on top of the tomato sauce. Seconds.
- Grate your cheeses to finish off. Seconds.
- Place under the grill for 10-15 minutes or until golden. 15min.
- Cool down for 10-15 minutes and enjoy! 15min.