Lemony Aubergine Stew

Name: Lemony Aubergine Stew
Total time: 30 min
Yield: 4
Ingredients: 1 aubergine, cubed; 3 tbsp olive oil; 1 lemon, sliced; 2 yellow onions, finely chopped; 2 tsp paprika powder; 2 tsp cumin; 2 tsp dried oregano; 2 tbsp tomato pure; 0.5 cups red lentils; 250 g cherry tomatoes, halved; 8 dates, pitted and roughly chopped; 400 ml crushed tomatoes; 400 ml vegetable broth; 50 g walnuts, roughy chopped; 1 cups rice

Sun May 11 2025

30 MINUTES

This Lemony Aubergine Stew is incredibly comforting and satisfying. The perfect blend of a spiced stew and light spring dish.

SERVINGS:

Ingredients

Stew

1 aubergine, cubed
3 tbsp olive oil
1 lemon, sliced
2 yellow onions, finely chopped
2 tsp paprika powder
2 tsp cumin
2 tsp dried oregano
2 tbsp tomato pure
1/2 cups red lentils
250 g cherry tomatoes, halved
8 dates, pitted and roughly chopped
400 ml crushed tomatoes
400 ml vegetable broth
50 g walnuts, roughy chopped

Other

1 cups rice

Instructions

Start by cooking the rice according to package instructions.
Heat olive oil in a large skillet over medium heat. Add the aubergine pieces and cook until golden on both sides, about 3-4 minutes on each side. Once done, transfer the aubergine to a plate and set aside.
In the same pan, drizzle a little more olive oil and add the onions, paprika, cumin, oregano, and lemon slices. Cook until the onion softens, stirring occasionally.
Stir in the tomato purée and cook for 2 minutes, allowing it to reduce slightly.
Add the cherry tomatoes, lentils, dates, crushed tomatoes and vegetable stock to the skillet. Stir everything together.
Cover with a lid and simmer for 15 minutes, or until lentils are tender.
Remove the lid, adding the walnuts and aubergine to the stew. Let simmer for an additional minute before serving on top of rice.