Stewed Pulses with Aubergine and Legumes recipe. Nourishing Plant-Based and Herbivorous Dishes for any occasion. Simple Pulses and eggplant recipes for a wholesome supper or midday meal.
💬 Feel free to share your thoughts on my herbivorous pulses and aubergine recipe.
▶️ LIST OF INGREDIENTS: (3 to 4 portions)
👉 For sautéing Aubergine:
450g / 1 Aubergine (whole with tips) – sliced in 3 to 2-1/2 inches long X 1/2 inch thick pieces approx.)
1/2 Teaspoon salt
4 Tablespoon Olive Oil
👉 Additional Components:
1/2 cup / 100g Green Pulses (soaked for 8 to 10 hours or overnight)
2 Tablespoon Olive Oil
2 cups / 275g Onion – diced
Salt to taste [I have used 1/4 teaspoon (for the onion) + 1 teaspoon of pink Himalayan salt]
2 Tablespoon Garlic
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin or to taste (optional)
1/4 Teaspoon Cayenne pepper
2+1/2 cup / 575ml Vegetable Broth / stock (I have used LOW SODIUM Veg Broth)
1 cup / 250ml Passata or Tomato puree
150g Green Legumes (21 to 22 beans) – sliced in 2 inch long pieces
👉 Decoration:
1/3 cup / 15g Parsley – finely sliced
1/2 Teaspoon Ground Black Pepper
A drizzle of Olive oil (optional – use a good quality olive oil, I have included organic cold pressed)
▶️ PREPARATION:
✅ To prepare & sauté the Aubergine:
Thoroughly clean and dice the aubergine into 1/2 inch thick pieces roughly. Add 1/2 teaspoon salt and mix until each piece is coated with salt. Now arrange it vertically in a strainer to draw any excess water and bitterness out of the aubergine and allow it to sit for 35 to 45 minutes. This process also allows the aubergine to intensify its flavor and allows it to brown faster. To a frying pan add 2 tablespoons of olive oil. Lay the aubergine pieces in a single layer and sauté for 2 to 3 minutes. Once browned, flip the side and sauté for another 1 to 2 minutes or until golden brown. Remove from the pan and set it aside for later use.
✅ Add oil, onion, and 1/4 teaspoon salt to the same pan. Sauté over medium to medium-high heat until the onions are golden brown. Add the garlic and sauté for an additional 1 minute on medium heat. Add the spices and sauté for a few seconds. Then introduce the soaked/strained green pulses, salt, and vegetable broth/stock. Mix thoroughly. Increase the heat and bring to a rolling boil. Then reduce the heat to medium-low and simmer for 10 to 12 minutes or until the pulses are cooked. IT TOOK ME 10 MINUTES TO COOK THE LENTILS ON MY STOVE.
Once the pulses are cooked, uncover the pan. Add passata or tomato puree, mix well. Arrange the sautéed aubergine and green legumes on top and bring it to a vigorous boil. Once it reaches a boiling point, cover with a lid. Reduce the heat to low and cook for about 20 minutes. Slow cooking the pulses with the vegetables enriches the flavor.
After 20 minutes, uncover and increase the heat to medium-high or high and bring to a boil, then cook for an additional 2 minutes or until the sauce thickens. Stir well and break some of the aubergine pieces into the sauce to make it creamy. Once it reaches the desired consistency, turn off the heat.
✅ 👉 NOTE: THIS PULSE DISH HAS A THICKER TEXTURE AND SHOULD NOT BE RUNNY. IF IT SEEMS TOO LIQUID, EXTEND THE COOKING TIME.
Garnish with finely sliced parsley and ground black pepper. Mix gently and serve with pita/naan/roti or/and rice with a fresh side salad.
▶️ KEY POINTS:
👉 How to determine if the pulses are adequately soaked? You should be able to cut a pulse piece with your nails, effortlessly. If not, continue soaking.
👉 ADDING 1/4 TSP SALT TO THE ONION WILL EXTRACT ITS MOISTURE, AIDING IN COOKING AND BROWNING FAST, SO DON’T OMIT IT
👉 Cooking time of the pulses varies based on their quality. Occasionally, one batch of pulses may be drier and require more cooking time. ADJUST COOKING TIME AS NEEDED.
👉 Every stove behaves differently, so adjust the heat as necessary. COOKING TIME AND HEAT MAY FLUCTUATE DEPENDING ON THE TYPE OF STOVE USED
👉 This pulse dish has a dense texture and SHOULD NOT BE WATERY. If it appears runny, lengthen the cooking time
👉 Use a broad pan/pot to prepare this dish
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Here you will discover straightforward and enriching herbivorous recipes for your daily culinary adventures. My objective is to facilitate the shift to a Plant Based diet by making it attainable and uncomplicated using everyday items. I draw inspiration from classic, traditional, and contemporary cuisines from various regions worldwide. I take pride in crafting recipes and videos for an exceptional viewing experience.
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