Aubergine with Pita Bread
This is such a simple stew recipe. Chop the vegetables, add them with the seasonings, lentils and tomato paste to a pot. Some stirring and 30 minutes later you've got a delicious filling meal. The yoghurt with mint give a fresh finish to this dish.
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Ingredients
4 servings
8
400 g
2
2
250 g
Pita breads
Canned lentils
Aubergines
Red bell peppers
Cherry tomatoes
200 ml
140 g
1 TBL sp
20 g
4 TBL sp
2
2 cloves
(Greek) yoghurt (soy or coconut)
Tomato paste
Chili flakes
Mint (fresh)
Olive oil
Onions
Garlic
Prep
10 min
- Dice onion and mince garlic
- Cut aubergine into slices
- Halve cherry tomatoes
- Cut onion into rings
- Cut bell pepper into cubes
- Finely chop mint
- Preheat oven to 240°C
Cook
25 min
Add everything except for the yoghurt and half of the mint to the pan
drain lentils before adding, mix ~1 min
Cover with lid and bring to a simmer
med/high heat, stir occasionally ~30 min
In the meantime, bake pita breads in the oven
~6 min at 240°C
Mix the other half of the mint through the yoghurt
~1 min
Serve stew with pita bread and yoghurt
