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Roasted Eggplant with Lentil Salsa and Apricot Sauce

The balance of the sauce is very important in this dish, you want the apricot to be the predominant flavour, but you also want it clearly savoury. The yield here is more than enough for 4 people, and any remaining can be stored in the fridge for a few days.

For the sauce, in a pot, soften in some oil:

  • Onion, 50 gr (1 small pc)

  • Garlic, 2 gr (1 medium clove)

  • Ginger, 10 gr (1 tbsp)

De-glaze with:

  • White wine, 40 ml

Then add:

  • Vegetable Stock, 400 ml

  • Cinnamon, 1 stick and 1/4 tsp

  • Apricots, 10 pc, about 530 gr, pitted.

  • Salt, at least 1/2 tsp initially

Simmer for 20 minutes, and puree with a hand blender. Taste and adjust seasoning, adding more salt and some cinnamon powder if necessary. You want the cinnamon to be discretely present, so add it little by little very carefully as it can easily end up covering everything else.

For a smoother texture pass through a fine mesh strainer.

Put in a preheated oven at 220 C:

  • Eggplants, 4 pc, cut in half, oiled well, scored in a criss-cross pattern and salted heavily on the flesh side

Cook for about 30 minutes, the exact time will depend on the kind and size of eggplant, a knife should slide easily through.

For the lentil salsa, mix in a bowl:

  • Brown lentils, cooked in a steady simmer until soft but not mushy, about 40 minutes, 1 cup

  • Pine-nuts, 2 tbsp, toasted

  • Sun-dried tomatoes, 1/4 cup, cut in small pieces

  • Capers, 1/4 cup, knifed once

Top the eggplants with the salsa, and pour the sauce over. Finally, sprinkle:

  • Parsley, finely chopped


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