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In a nutshell about this recipe

Creamy roasted aubergine stuffed with a Moroccan-spiced tomato and red lentil ragù. Hearty, rich in protein and fibre; gluten-free, lactose-free, egg-free, optionally vegan.

Difficulty

✦✦✦
Medium recipe

Preparation time

60min
Preparation: 5min
Cooking & baking: 55min

Serving

✦✦
2 people

Appliance used

Nutricook Revolution

Crisper plate + Glass lid

Ingredients

For the aubergines

2 small aubergines
1-2 tbsp olive oil
Salt

For the red lentil ragù

150g red lentils
1 small onion
2 garlic cloves
1 red bell pepper
1 tbsp tomato purée
400g chopped tomatoes
2 tsp ras el hanout spice mix
1 tsp maple syrup or honey
1 tbsp lemon juice or apple cider vinegar
1 tbsp olive oil
Salt
Pepper
1 handful fresh coriander / parsley

Ras el hanout spice mix

1 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp ground ginger
0.5 tsp turmeric
1 tsp smoked paprika
0.5 tsp chilli powder

Toppings & serving

2 tbsp panko or breadcrumbs
2 tbsp grated (vegan) Parmesan
1 tsp olive oil
Fresh coriander or parsley
Lemon
(Vegan) Greek yoghurt or tahini
Couscous

Preparation process & instructions

#01 Prepare & sauté

Finely chop the onion and garlic, dice the pepper, and sauté in a little olive oil on the SAUTÉ function at MEDIUM setting.

#02 Add more ingredients

Add the tomato purée and spices and fry for 1-2 minutes. Stir in the chopped tomatoes, maple syrup and lemon juice or apple cider vinegar, and season with salt and pepper.

#03 Slow cook

Add the red lentils and cook in SLOW COOK mode for 20-30 minutes until you have a thick, creamy ragù (thin with a little water if needed). Finally, stir in the fresh herbs.

#04 Fill the aubergines

Halve the aubergines lengthways, score the flesh in a criss-cross pattern without cutting through the skin, season with salt and brush with olive oil.

#05 Roast it

Pre-roast cut side up on the ROAST function at 180°C for approx. 10-12 minutes.

#06 Add ragù

Fill the aubergines with the ragù, sprinkle with the panko and Parmesan mixture and drizzle with a little olive oil.

#07 Now bake it

Bake on the BAKE function at 190°C for a further 8-10 minutes, until the top is golden brown and the aubergine is completely soft.

#08 Serve & enjoy

Serve with fresh coriander or parsley, lemon and (vegan) Greek yoghurt or tahini.

 Check the process in a video 

Process

  1. Finely chop the onion and garlic, dice the pepper, and sauté in a little olive oil on the SAUTÉ function at MEDIUM setting.
  2. Add the tomato purée and spices and fry for 1-2 minutes. Stir in the chopped tomatoes, maple syrup and lemon juice or apple cider vinegar, and season with salt and pepper.
  3. Add the red lentils and cook in SLOW COOK mode for 20-30 minutes until you have a thick, creamy ragù (thin with a little water if needed). Finally, stir in the fresh herbs.
  4. Halve the aubergines lengthways, score the flesh in a criss-cross pattern without cutting through the skin, season with salt and brush with olive oil.
  5. Pre-roast cut side up on the ROAST function at 180°C for approx. 10-12 minutes.
  6. Fill the aubergines with the ragù, sprinkle with the panko and Parmesan mixture and drizzle with a little olive oil.
  7. Bake on the BAKE function at 190°C for a further 8-10 minutes, until the top is golden brown and the aubergine is completely soft.
  8. Serve with fresh coriander or parsley, lemon and (vegan) Greek yoghurt or tahini.

Nutricook Revolution settings

SAUTÉ: MED, until done
SLOW COOK: 20-30 minutes
ROAST: 180°C, 10-12 minutes
BAKE: 190°C, 8-10 minutes

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Prepare a creamy roasted aubergine stuffed with a Moroccan-spiced tomato and red lentil ragù. Hearty, rich in protein and fibre; gluten-free, lactose-free, egg-free, optionally vegan.

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