My experimental food continued this week here in Marbella and I have now been inspired to start making Social Media videos of my cooking so that I can share with a wider audience.
I am no chef, in fact no training at all, but what I do have is a passion for food and a passion for cooking (and maybe the odd glass of wine, or three).
I rummaged through the fridge and found a large aubergine. I knew we had some jars of pre-cooked lentils so the next part was pretty easy!!
Ingredients:
- 1 large aubergine (sliced length-ways in half)
- Quarter of an onion, chopped
- 1 garlic clove finely chopped
- About 1 inch of fresh ginger, grated
- Quarter teaspoon of Chinese five spice powder
- 1 tablespoon of Soy sauce
- 1 small jar of pre-cooked lentils
- Salt and pepper to taste
- 2 glasses of red wine (optional as it is to drink NOT for the recipe)
METHOD
Pre-heat over to 200 degrees and place sliced aubergine in heat proof dish and cook for 15 to 20 minutes.
While it is cooking sweat the chopped onions for a few minutes until soft then add the chopped garlic and grated ginger and cook for a few minutes more. Now add the five spice powder and lentils and stir.
Slurp of re wine if you are partaking, if not ignore this
Add some soy sauce and about a cup pf water. Season and allow to simmer until the liquid has virtually gone (about 10 to 15 minutes).
Take the aubergine out of the oven and scrape out most of the flesh and add to the lentil pan. Make sure you leave some back in the skins so they are not too flimsy.
Mix the flesh into the lentil mixture well and re-season. Now spoon back in to the aubergine skins and garnish (I used coriander)
Serve with any green veg.
Here is the YouTube video in case you need to check anything. You can also follow me on any of the Social Channels listed at the bottom of the site.
Happy cooking and ENJOY!