Aubergines in Asian cooking and my chickpea and Lentil Moussaka

Aubergines in India are called  Brinjal or baingan.  Known in the Middle  East as poor man’s caviar, they give substance and flavour to spicy stews and tomato based bakes.  In India they are called the king of vegetables, owing to its versatilely and wide use in both every day and festive Indian food, such as:  sambhar, a lentil based vegetable stew.  Chutney’s and curries.  Roasted skinned and mashed with onions and tomatoes makes the famous baingan not too much dissimilar to baba ghanoush.

In India the aubergine comes in a wider range of shapes, sizes and colour’s varying from white, yellow or green as well as reddish- purple and dark purple. 

I love aubergine, and always seem to find new and exciting recipes. Here in Goa the dark purple ones are so cheap. I got these beauties from Delfino’s Supermarket in Porvorim for 30 rupees (30p) for two.  You will always find an  them sold in the vegetables market, even on the road side.

So, when I go to the market and I see an abundance of aubergines I have to ask myself why do I rarely see them on the menu?

Over the next few posts I will be giving you some of my favourite aubergine recipes. Starting off with Chickpea and lentil moussaka.

This is a great favourite in the Rawson house.  Due to it being so filling, I serve it with a side plate of mixed salad leaves and pan fried peppers, with garlic and fresh basil.  Make more than you need of the peppers they make a great filling on a lettuce and tomato sandwich.  Toss the peppers in some mayo then pile on top of the lettuce and tomato, a sprinkle of sea salt and a good grinding of black pepper. Yummy.

Chickpea and Lentil Moussaka

Serves 6

450g aubergines      115g green lentils      600ml vegetable stock      1 bay leaf      3tbsp olive oil     1 clove garlic crushed      225g sliced mushrooms      400g canned chickpeas       400g tinned chopped tomatoes      2tbsp tomato puree      1 tsp mixed dried herbs      1tsp oregano      300ml plain yogurt      3 eggs      50g grated cheddar cheese      salt and pepper

Slice the aubergines and sprinkle with salt.  Place in a colander and leave for 30 minutes. 

Place the lentils stock and bay leaf in a saucepan. Bring to the boil and then simmer for about 20 minutes, until the lentils are just tender but not mushy. Remove the bay leaf and drain the lentils. SAVE 3TBSP OF THE STOCK

Heat  1tbsp of the oil in a frying pan, add the onions and garlic. Fry for 5 minutes.  Add the lentils, mushrooms, chickpeas, tomatoes tomato puree, herbs and 3tbsp of stock. Bring to the boil, cover and simmer gently for 10 minutes. Stir occasionally.

Preheat oven to 180c/350f/gas 4.

Rinse aubergines, drain and pat dry.

Heat the remaining oil and fry the aubergine slices on both sides so they are browned.

Season the chickpea and lentil mixture with salt and pepper.

Layer of aubergines, then spoon over the chickpea and lentil mixture.

Finally a layer of aubergine.

Beat the yogurt and eggs together and pour the mixture over the aubergines. Sprinkle with cheese.

Bake for about 45mins until topping is golden and bubbling.

And for those leftover peppers