Not for the faint hearted, these SPICY aubergines are stuffed with lentils, making them a wonderful vegetarian main meal or appetiser. You can add minced meat (ground beef) if you wish, but I find that the Puy Lentils used in this dish have quite enough “body” already! These are based on a Turkish recipe called Imam Bayildi – but I have “pepped” them up a bit by adding Cayenne pepper, chili & the lentils! Do not forget the essential finishing touch – the minted cumin yoghurt, it “cuts” through the heat of the cayenne pepper. Serve these with a crispy salad and crusty bread.
This recipe was featured on week 36 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
This is a fast, delicious, nutritious recipe for lentils. You can have it plain or spicy and hot, you can add veggies or just do with the lentils.
ZWT6 Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows) This theory may reflect that traditional Spätzle are never shaped. Serving amount is a guess. From http://noglutenrequired.blogspot.com.
