Vegan Baba Ganoush Stew with Lentils and Potatoes
Ingredients
Baba ganoush base
- 1 large eggplant, peeled and cubed
- 1 small onion, roughly chopped
- 2 medium garlic cloves
- 3 tbsp tahini
- 1 1/2 tbsp lemon juice
- 1 tbsp avocado oil
- 1/2 tsp cayenne (optional)
- 2 tsp sea salt
Stew components
- 1 pound baby potatoes, boiled until tender but not mushy then halved
- 1 1/2 cups black lentils, cooked
- 1 small onion, diced
- 2 medium carrots, peeled and cubed
- 2 stalks celery, chopped
- 1/2 tbsp Better than Bouillon seasoned vegetable base dissolved in 2 cups water (or 2 cups veg broth)
- 2 tbsp avocado oil
- Baba ganoush base
Preparation
Preheat oven to 450°F.
Spread out the eggplant cubes on a kitchen towel and sprinkle with 2 tsp sea salt. Let sit for 30 mins then wrap up in the kitchen towel and squeeze out all extra moisture.
Spread the eggplant, onion and garlic on a sheet pan and drizzle with the avocado oil. Bake until nice and golden, about 25 mins.
In a high speed food processor combine the roasted veg with the remaining ingredients and pulse till smooth and creamy. Set aside.
In a pot heat up 1 tbsp oil and once hot add the halved baby potatoes face down and cook until golden and crispy, about 1-2 mins. Set aside.
In the same pot heat up the remaining 1 tbsp oil and once hot add the onion, carrots and celery. Cook 5 mins.
Add the lentils, veg broth and babe ganoush base and stir. Simmer 5-10 mins then remove from heat.
Serve the stew topped with the crispy potatoes and other additions of choice.
Serving suggestions
Add halved cherry tomatoes, sliced avocado, chives, cilantro and melba toast as toppings.
