Best Lenten Eggplant Aubergine Recipes

LENTIL AND EGGPLANT MOUSSAKA

Steps:

• Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
• Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
• Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
• Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
• Bake in the center of the preheated oven until golden brown, about 25 minutes.

LENTEN EGGPLANT (AUBERGINE)

Steps:

• Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
• Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
• In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
• Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
• When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
• Add olives to heat through. Can be served hot or cold.