Think of Ottolenghi’s fresh and vibrant Middle Eastern flavour combinations when it comes to this recipe, for it was him that I was channelling! We’ve got delicious French lentils (yes, they really are a lot better than standard green lentils), perfectly cooked eggplant and juicy cherry tomatoes, topped with sweet balsamic reduction, properly pickled onions for freshness, crème fraîche for richness and za’atar for serious flavour. It sounds a little strange, but it’s a winning combination. It’s one of the easiest recipes to pull together, yet presents beautifully and has an impressive air – perfect when entertaining, especially when served with big slabs of Turkish bread and a rocket, pear and pomegranate salad. Usually I don’t include my serving suggestions or toppings in the ingredients list, but with this recipe it really wouldn’t be complete without them.
Serves 5
+ gluten free
+ vegan (option)
+ egg free
+ nut free
+ soy free
Ingredients
Garlic cloves
Eggplants
Cherry tomatoes
Chicken-style stock cube or Faux-chicken stock powder
Ground cumin seeds
Coriander seeds
Water
White wine
Extra virgin olive oil
Red onion
Fine salt
White vinegar
Balsamic reduction or Vincotto
Crème fraîche or Coconut yoghurt
Za’atar
Method
This recipe can be found on page 97 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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