Aubergine, Puy Lentil and Feta Stew
A hearty store-cupboard stew using aubergine preserved in oil and dried puy lentils
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic
- 1 medium red onion
- 1 tsp picked thyme leaves or 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 jar Ponti's Aubergines
- 90 g dried puy lentils
- 250 ml stock I used homemade chicken stock
- 50 ml dry white wine
- 60 g feta
- 1 pinch chilli flakes
- salt and black pepper
- 120 g cherry plum tomatoes
Instructions
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Finely chop the onion and garlic and cut the plum tomatoes in half
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Heat half the oil in an electric pressure cooker or in a heavy-based casserole. Add the onion, garlic and thyme and a good pinch of salt.
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Saute over a medium heat stirring regularly until the onion is soft, translucent and slightly golden. This should take 8-10 minutes
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Remove from the heat and put the mixture to one side
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Add the tomatoes and aubergines to the pan and season with salt and pepper. Add most of the rest of the oil, reserving a little to garnish the dish.
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Cook for a further 8 minutes till the tomatoes are completely soft and starting to char
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Add the onion mixture back into the pan, together with the lentils, stock and wine. If you are using a pressure cooker set the pressure to high and cook for 15 minutes. If you are cooking the mixture on a stovetop, bring to the boil then cook gently for about 40 minutes till the lentils are soft but still nutty.
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To serve, crumble over the feta and garnish with the chilli flakes and a drizzle of oil. This dish can also be served at room temperature.
Recipe Notes
Calories are approximate based on serving this as a main dish for two people