moroccan spiced aubergine & walnut stew

Ingredients:

3 tbsp olive oil

1 aubergine, sliced

1 lemon, sliced

1 onion, chopped

2 tsp sweet paprika

1 tsp cumin

½ tsp oregano

2 tbsp tomato purée

50g walnuts

2 dates, pitted

400g tin of beluga lentils, drained

400g tin of cherry tomatoes

500ml vegetable stock

Salt, to taste

Handful of fresh coriander

Optional Toppings:

Crème fraîche or yogurt (plant-based options if preferred)

Rice (to serve)

Method:

Heat olive oil in a large pan over medium heat. Add the aubergine slices and cook until golden on both sides, about 3-4 minutes per side. Cook in batches if necessary. Once done, transfer the aubergine to a plate and set aside.

In the same pan, drizzle a little more olive oil if needed. Add the chopped onion, paprika, cumin, oregano, and lemon slices. Cook for about 4 minutes, stirring occasionally, until the onion softens.

Stir in the tomato purée and cook for 2 minutes, allowing it to reduce slightly.

Add the tin of cherry tomatoes, drained beluga lentils, pitted dates, and vegetable stock to the pan. Stir everything together.

Pulse the walnuts in a blender until finely chopped, then add them to the stew—season with salt to taste.

Cover the pan with a lid and simmer for 15 minutes, allowing the flavours to meld.

Remove the lid, turn off the heat, and let the stew cool slightly. Serve over rice, topped with a dollop of crème fraîche or yoghurt, and garnish with fresh coriander if desired.