Aubergine and lentil recipe

We’ve rounded up 9 of the best Ottolenghi recipes from across his cookbooks, from Middle Eastern-style dips to vegan aubergine dal.

Delicious lentil salad with silky aubergine, fresh tomato and creamy, salty halloumi.

Aubergine parmigiana meets lentil bolognese, this recipe has turned into a firm favourite since we first cooked it. A rich lentil sauce made with spicy harissa, rich balsamic, sweet tomatoes, grated parmesan, fresh basil and creamy tahini (to make it nice and thick) is cooked between layers of roasted aubergine and stringy mozzarella. It has everything you need to make a filling, wholesome main dish that works perfectly served with a simple green leaf salad on the side.Serves 6 & takes 45…

The perfect vegan aubergine dhansak to curb your take out cravings! With chunks of melt in your mouth aubergine and creamy red lentils.

Mob on Instagram: "@christinasots here with the loaded hummus bowl of my dreams. It’s got a rich, saucy aubergine and lentil ragu-ish sauce on the creamiest hummus ever. Scoop it up with a fluffy pitta and it’s the perfect weeknight meal x Follow @mob for daily recipe inspiration. Quick, simple weeknight dinners packed with nutrition. Follow @christinasots for the best vegan recipes on the planet! Sign up to Mob today through the link in our bio to get unlimited access to our recipes…

Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.

Vegan moussaka with eggplant, potatoes, lentil ragu, and creamy bechamel sauce! The recipe is gluten-free, dairy-free, and healthy!

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10…

This Moroccan Lentil and Aubergine Soup is a current favourite: mildly spicy, incredibly fragrant, and singing with coriander and parsley. Ingredients: 1 onion, finely chopped2 cloves garlic, minced2cm piece ginger, grated1 tsp ground cumin1 tsp ground cinnamon1/2 tsp allspice1 aubergine, small dice800ml vegetable stock1 x 400g can chopped tomatoes1 tsp suitable-for-vegans brown sugar1 red chilli, halved […]

This Stuffed Eggplant recipe is so cozy and warming! Succulent eggplant is filled with basmati rice, your choice of ground meat (or lentils), herbs, and Lebanese spices and baked until meltingly tender, in a fragrant tomato broth. Vegan-adaptable.