Puy lentil and aubergine stew from Ottolenghi Simple (page 159) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa black chilli flakes.

  • Baxter850 on May 27, 2022

    Great flavor. Be careful not to break the tomatoes when cooking. Ended up burning the bottom and had to change pans and cut off cooking early. Small eggplant means very small. Would make again and be more gentle during the sauté.

  • Ganga108 on January 01, 2022

    Freekin' good! I have made this so many times, and my daughter has fallen in love with it too - it is now a common dish in both places. Despite the very familiar ingredients, the result is a bit magic and unexpected. It is an O. M. G. dish. The texture of the lentils with the silkiness of the eggplant. The pop of the tomato flavour, the way the sour cream enhances the dish, the heat of the chilli and the Greekness of the oregano. Serve as it is, for a light meal, or bulk it up by spooning on top of rice, on slices of grilled or toasted sourdough. You can serve the stew either as a hearty starter or a side, or as a main served with any grain you like. It can be made up to three days ahead and kept in the fridge–just warm through then add the creme fraiche, oil, chilli flakes and oregano before serving. It’s at its best served warm, but is also very good at room temperature.

  • Ro_ on July 19, 2021

    I really liked this, great as a side, and even my partner liked it when I didn't think he would.

  • Anne_em on January 06, 2021

    I refrained from adding all the water stated in the recipe and very glad I did. It is an original approach to the traditional French lentils I am used to and it goes well with rice and yogurt as a vegetarian meal. Next time I do it I will add some balsamic vinegar at the end, to give it a nice kick (“relever le goût”).

  • FJT on February 10, 2020

    Reading the other notes on this recipe and tasting the stew as it cooked, I decided to add some chilli flakes before the end of the cooking time and was so glad I did. This was quite tasty, but not up to the standard of the many other recipes I’ve made from this book. Also, I added much less water than stated.

  • Lsblackburn1 on November 09, 2019

    A perfect weeknight option for a cozy fall dinner. The flavors didn’t exactly knock my socks off, but my husband really loved it. Served this with bread and Brie which was lovely dunked in the stew.

  • katy1729 on August 20, 2019

    19/08/2019. Very tasty - had as main course with rice. Only criticism from my better half was that there was not much variation in texture. He would be happy to have it again, but perhaps as part of a meal rather than the main event.

  • sosayi on July 15, 2019

    I'm more on the side with EmmaJaneDay... we found this delicious. Served with yogurt in place of creme fraiche.

  • VineTomato on March 08, 2019

    I've just read EmmaJaneDay's review of this recipe and am disappointed to say we didn't have the same experience. We thought it was lacking flavour, very bland and boring. The sprinkle of dried urfa flakes puzzled me but I went with it - I should have gone with my instinct to gentle heat them in a little oil and then drizzle. Served with Israeli cous cous (our favourite part!)

  • EmmaJaneDay on October 15, 2018

    Oh my, this was divine. Even my DH, who does not like lentils, nor does he like eggplant, thought this was delicious! I'm afraid to try this a second time for fear it won't taste as good!!

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