Chef's Pili-Pili British Mint Aubergines Stack (Vegan)
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Ingredients
- 200g dried green lentils sorted and rinsed
- 2 tbsp olive oil
- 50g spring onion, finely chopped
- 100g plantain, peeled and chopped
- 60g carrots, diced
- 50g celery, chopped
- 200g crushed tomatoes
- 1 medium plantain, diced
- 1 tbsp tomato paste, (optional)
- ½ tsp sea salt and ground white pepper
- ½ tsp garlic puree
- 75g free gluten reduced salt vegetable stock
- ½ tsp cumin
- 2 tbsp British mint chilli sauce
- 350ml water
Method
Heat oil or water in a large saucepan over medium heat. Add spring onions and cook for about 2 minutes. Add garlic puree and cook for another minute. Stir in celery, vegetable stock, cumin and basil and cook for 30 seconds.
Add lentils, crushed tomatoes, tomato paste, carrots and, bay leaf and water. Bring to boil, reduce heat to simmer for about 30 minutes or until stew has reached the desired texture. Add the British mint sauce and plantain, and cook for 5 minutes. Season with salt and pepper and serve.
To make the stacks: Brush the griddle with olive oil and cook the aubergine slices so that they are seared with stripes. Put on one side and keep warm. On individual serving plates, layer the aubergine, and stew lentils. Repeat until all the layers are used up and top with a sprinkling of the basil.
*The plantain is a variety of the banana family. it is ready to cook when its skin begins to change from green to yellow and is best cut crosswise into two centimetres discs and fried.
British Mint Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya