200°C · 15-30 minAllergens
Gluten
Lactose
Sesamzaad
Sulfiet
SojaTurkish Stewed Aubergine
This stewed aubergine is inspired by a recipe from the book 'Veggiestan' by Sally Butcher and is called Imam Biyaldi, which literally means 'fallen imam'. According to legend, the imam fainted from delight when this dish was served to him. Judge for yourself with this tender aubergine stewed with feta and tomato sauce! I serve it alongside my favourite lentil tabbouleh with harissa dressing.
Turkish Stewed Aubergine
Tomatoes, cucumber, white onion, red onion, garlic, aubergine, lemon, fresh dill, mint, parsley, chickpeas, black beluga lentils, chili powder, smoked paprika, harissa (red chili pepper, garlic, coriander seeds, caraway seeds), cumin seeds, paprika, feta made from pasteurised sheep and goat milk, bulgur, gluten-free soy sauce, tahini (sesame paste), baking soda, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, lactose, sesamzaad, soja, sulfiet.
Microwave
Heat the aubergine with tomato sauce and lentil tabbouleh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the aubergine with tomato sauce and lentil tabbouleh covered with an ovenproof plate, or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.