COVID-19 STATEMENT

×

Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except the Intermediate Certificate Assessments and our online courses) until the 14th April. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

Leiths Advent - DEC 5 - Vegetarian Winter Dish from Jenny Chandler

/ Category: Advent Calendar / Author:

Leiths Advent - DEC 5 - Vegetarian Winter Dish from Jenny Chandler

Super Pulses by Jenny Chandler, published by Pavilion Books. Image credit to Clare Winfield.

With turkey and pigs in blankets at the forefront of the festive season, it's easy to slip into that familiar, unwelcomed meat coma. Jenny Chandler is here to give us a breath of fresh air and help us through the winter with her pulse-based Keralan aubergine recipe from her latest book, Super Pulses.

Ingredients

Serves 4


3 large or 8–12 baby, egg-shaped aubergines (eggplants)
1 tbsp vegetable oil, plus extra for brushing
2 onions, finely diced
5 garlic cloves, crushed
5cm/2inch piece of fresh ginger, diced
2 tsp dried chilli flakes
100g/3 ½oz/ ½ cup red split lentils (masoor dal), rinsed
½ tsp cumin seeds, roasted and ground
Salt
3 tbsp dairy or coconut yogurt
3–4 tbsp tamarind paste
Handful of coriander (cilantro) leaves
3 tbsp cashew nuts, roasted
Flatbreads or rice, to serve

On the top (optional)
2 tbsp ghee or vegetable oil
1 tbsp mustard seeds
4 dried chillies

Instructions

  1. Preheat the oven to 200°C/400°F/gas mark 6. Prick the aubergines once or twice, brush with a little oil, and roast in the oven until they are soft (about 30 minutes for regular aubergines, 15 minutes for the egg-size ones). Cool for a few minutes.
  2. Meanwhile, heat the vegetable oil in a large frying pan and cook the onions gently until translucent. Add the garlic, ginger and chilli flakes and, once you are enveloped by the wafts of garlic, tip in the lentils and enough water to cover by 5cm/2 inches. Simmer the lentils for about 20 minutes, until they are soft and creamy. Stir in the cumin and season with salt.
  3. Cut the large aubergines lengthways into quarters. For the egg-shaped aubergines, hold them by their stalks and make vertical slashes, leaving the base and top intact. Push down on the stalk, and the skin will open up like a Chinese lantern. Add the aubergines to the lentils, pushing them down halfway.
  4. Dollop over the yogurt and tamarind. Don’t stir them in, the idea is to get bursts of different flavours. Sprinkle with coriander and cashews. Just before serving, melt the ghee, and heat the mustard seeds and dried chillies until they sizzle and pop. Tip over the aubergines and eat with Indian flatbreads or rice.

Small, egg-shaped aubergines are often available in Indian grocer’s and are worth seeking out for this dish. They look beautiful, opened out like paper lanterns.

Jenny Chandler

Author: Jenny Chandler

You might also be interested in...

Sign up to the Leiths newsletter

Sign up to our newsletter for the latest news, offers, recipes and tips from the Leiths experts. Occasionally we send information about specific courses. Help us tailor it to your interests.

I am interested in:

Close

Post me a Leiths brochure

I am interested in:

Please complete the device above to help protect us from spam. Then press submit.

Thank you

We have received your request and will send a brochure to the address you have given us.

Loading course information...