Recipe for Aubergine Mujaddara – A classic Middle Eastern dish with cinnamon, cumin and turmeric, topped with aubergine & mint
1 cup parboiled brown rice
1/2 cup brown lentils
2 aubergines – cut into wedges
1 onion – peel & chop finely
2 leeks – slice thinly at an angle
2 carrots – peel & slice into coins (½ cm thick)
6 tbsp Mujaddara Spice Mix
2 tbsp raisins
10g fresh mint – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Rice & lentils: Pour boiling water (4 cups for 4; 2 cups for 2) into a pot on high heat and add the rice and lentils. Bring to the boil, cover, turn heat down to low and gently simmer for 20-25 minutes. Drain and season generously with salt.
Aubergine wedges: Place on a tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and ¼ of the Mujaddara Spice Mix. Arrange in a single layer and roast for 15-20 minutes, until soft and golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.
Mujaddara mix: Place a pan on medium-high heat with a drizzle of olive oil, and add the onions and leeks with a pinch of salt. Sauté for 5 minutes until the leeks are soft and slightly sweet, then add the carrots with the REST of the Mujaddara Spice Mix. Cook for 3 minutes and add water (¼ cup for 4; ⅛ cup for 2), then mix in the rice, lentils and raisins.
Serve the mujaddara mix topped with the roast aubergine and fresh mint leaves.