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Aubergine /eggplant is hands down my favourite vegetable, I love its tender, creamy texture and mild umami taste. It's also great for vegetarian dishes as it has a meaty kind of feel to it.

This stew is fragrant and delicious, perfect for a cosy evening at home.



3 large aubergines (eggplant) peeled and sliced lengthways

1/2 tsp salt

1 cup yellow split peas*

1 egg white, whisked

1 large onion, finely sliced

2 tbsp ghee

1/2 tsp turmeric

350g lamb shoulder, cubed

3 tbsp tomato paste

pinch of saffron powder

3 cups water (more might be needed)

2 medium tomatoes, sliced

salt and pepper to taste

2 tbsp lime juice


Parsley and basmati rice for serving


  1. Preheat oven to 200°C/ 390°F (180°C fan). Line a large baking tray with parchment paper and lightly grease with oil or ghee.

  2. Salt the aubergines and place in a strainer over a large bowl and allow to sit for 15 minutes.

  3. Rinse the yellow split peas and place them in a saucepan and cover with boiling water. Cook on medium-high heat uncovered, until tender (al-dente) about 30 minutes - 1 hour. Drain and set aside.

  4. Pat dry the aubergines with a clean tea towel. Brush both sides of the aubergine with the egg white and place on the lined and greased baking tray. Place in the oven to bake for 35-40 minutes or until golden brown. Remove from oven and allow to cool in the tray.

  5. Place a heavy pot on medium-low heat and add the ghee. Once the ghee has melted, add the diced onion. Fry until soft and golden around the edges, then mix in the turmeric and saute for another 2 minutes. Add the lamb and cook while regularly turning until browned all over. Add in the split peas, tomato paste and saffron and mix. Add 2 cups of water and place the aubergines on top, followed by the sliced tomatoes, cover with a lid and simmer for 30 minutes on medium-low.

  6. Check to see if more water is needed, season with salt and pepper and gently mix, cover with the lid on to cook for another 20-30 minutes. Gently stir the lime juice in and sprinkle some parsley to serve.

  7. Serve with fluffy basmati rice, crispy tahdig and enjoy!


*I recommend soaking in water for at least an hour in advance, this reduces cooking time but also helps with digestion.

Chocolate cake that makes it's own sauce? You don't want to pass that up. It's fudgy, it’s chocolatey, it’s everything you need in life. Not to mention it’s super quick and easy to put together. Have it warm out the oven with a scoop of your favourite ice cream, coconut yogurt or cream.




cake

1 c oat flour

1/3 c coconut sugar

1/4 c cocoa powder

1 tsp baking powder

pinch of salt

1/4 c ghee*

1 tsp vanilla extract

3/4 c milk


sauce

3/4 c coconut sugar

3 tbsp cocoa powder

1 1/4 boiling water


Preheat oven to 190°C/ 370°F (170°C fan). Grease a 9” baking dish and set aside.

For the cake combine all the dry ingredients, add the ghee, vanilla and milk and whisk until smooth. Pour into a baking dish and spread evenly.

For the sauce, combine the sugar and cocoa powder in a small bowl, then sprinkle over the cake batter. Finally, pour the boiling water on top (don’t mix, just let it sit on top).

Bake for 30-35 minutes, until the centre looks set. remove from the oven and let it cool for 10 mins before serving with your favourite ice cream or cream.


*Swap for coconut oil to make it vegan

It doesn’t get better than this. Salted caramel crumb bars made with a crunchy base and topping with melted chocolate and a gooey caramel centre. These are easy to make with minimal ingredients and they're easy to throw together, even if you "can't bake".



caramel filling

1 c pitted dates*

1/3 c milk of choice

pinch of sea salt


crumble

1 c rolled oats*

1 c oat flour*

6 tbsp coconut oil

3 tbsp coconut sugar

4 tbsp boiling water

1 tsp vanilla extract


2/3 c dark chocolate chunks/ chips



Preheat oven to 200°C/ 390°F (180°C fan). Line an 8-inch square tray (or equivalent) with parchment paper and set aside.

Blend the dates, milk and salt in a food processor or blender and blend until smooth, set aside.

Mix the coconut oil, sugar, water and vanilla extract in a bowl then add the oats and mix until well combined, the texture should be like a crumbly dough.

Press about two-thirds of the mixture into the base of the tray then spread the caramel on top. Scatter the chocolate then crumble the rest of the oats on top.

Bake for 20-25 mins or until the top is golden brown. Let the bars to cool completely in the tray before slicing. Enjoy!


*make sure your dates are moist. if not, soak them in boiling water for an hour - overnight depending on how dry they are.

*you can use 2 cups rolled oats or 2 cups oat flour, depending on your personal preference. Sometimes I like to use just rolled oats, pulsed a few times in a food processor.

If your oat mix is too wet, add more oats, if it’s too dry, add a little water.

thathealthjunkie

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