EGGPLANT KEBABS WITH SRIRACHA RED LENTIL PURÉE

Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles

	EGGPLANT KEBABS
	3 eggplants, sliced lengthwise, 3–4mm thick
	2 teaspoons sea salt
	2 tablespoons olive oil
	2 cloves garlic, mashed with a little salt to a paste
	1 tablespoon finely chopped fresh oregano or marjoram
	1 teaspoon cumin seeds
	SRIRACHA LENTIL PURÉE
	1 tablespoon olive oil
	2 teaspoons cumin seeds
	2 cloves garlic, finely chopped
	2 tablespoons tomato paste
	1 cup red split lentils
	2 cups water or vegetable stock
	zest and juice of 1 lemon
	¼ cup tahini
	1–2 teaspoons sriracha or other hot sauce
	CORIANDER CASHEW DRIZZLE
	½ cup raw cashews
	1 bunch coriander, stalks and leaves, roughly chopped
	1 green chilli, seeds removed if you wish
	grated zest and juice of 1 lemon
	2 tablespoons olive oil

1.	EGGPLANT KEBABS
2.	Sprinkle the eggplant with salt and set aside for 30 minutes (this improves the texture and removes excess water).
3.	Pat dry with kitchen towels or a clean tea towel. Combine with the olive oil, garlic, oregano and cumin seeds and marinate for at least 30 minutes.
4.	Soak 12 bamboo skewers in water for 30 minutes.
5.	Thread the eggplant onto the skewers concertina-style and set aside until ready to cook.
6.	Grill the eggplant skewers for 5–6 minutes on each side over a medium heat, until just cooked through.
7.	Serve on top of the purée with the coriander drizzle.
8.	SRIRACHA LENTIL PURÉE
9.	For the lentil purée, heat the oil in a saucepan and fry the cumin until fragrant.
10.	Add the garlic and tomato paste and cook for 1 minute.
11.	Add the lentils and water, bring to the boil, then lower the heat and simmer until tender, about 20–25 minutes, adding a little extra water if needed.
12.	Add the lemon zest and juice and tahini.
13.	Add salt and sriracha to taste. If you prefer a smoother purée, blitz half or all the lentils in a blender.
14.	Reheat before serving.
15.	This can be made ahead and gently reheated, adding a little extra water if required.
16.	CORIANDER CASHEW DRIZZLE
17.	For the cashew drizzle, soak the cashews overnight in water (or pour boiling water over the nuts and leave for an hour).
18.	Drain, then put into a blender with the coriander, chilli, lemon zest and juice, olive oil and ¼ cup water (or enough to make a drizzling consistency).
19.	Season with salt.