Dal with cashew cheese eggplant wraps
A recipe by Tash & Tom from Burberry Foods
We have to admit that we are obsessed with Yotam Ottolenghi’s recipes. The thing with his recipes though, is that they often contain ingredients that don’t work well with both of our bodies. So… we have created our own version of his recipe which you can see here - most notably without cheese making it vegan…Fun! Having a go at tweaking recipes to suit your tastes and dietary needs is something we highly recommend. If you are wanting to remove something from your diet, you don’t need to say goodbye to your favourite recipe. Experiment with swapping some ingredients out to make it your own.
Serves 8-10
Ingredients
Dahl
2 cups red lentil split dahl, soaked for min 4 hours
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek
8 cardamon pods
1 cup leek (100g), diced
2 tbsp coriander stems, finely chopped
1 tbsp fresh ginger, grated with skin on
1 tsp garlic, minced 1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp sweet paprika
3 medium tomatoes (300g), diced
1 cup coconut cream olive oil salt and pepper
Eggplant wraps
2 medium eggplants (700g), cut long ways into strips 1cm wide
1 1⁄2 cups raw cashews
1⁄2 cup coconut cream, plus extra if it won’t blend
4 tbsp nutritional yeast
1 lemon, to make 2 tbsp of juice and 1 tsp of zest
1 tsp garlic, minced
1⁄2 tsp ground turmeric
1⁄2 tsp salt
3 tbsp parsley (15g), roughly chopped
Method
Soak the dal the night before and rinse thoroughly.
Put the dal and 4 cups of water into a large pot and place on a medium-high heat.
Bring to the boil and then reduce to a simmer, stirring occasionally. Simmer for about 30 minutes or until the dal is cooked. You will know it’s cooked when you can squish it easily between two fingers.
While the dal is cooking, in a mortar and pestle, grind the coriander seeds, cumin seeds, fenugreek and cardamon pods. Set aside. P
ut 1 tbsp of olive oil into a separate medium fry pan and place on a medium-high heat. Once hot, add the leek and sauté for 4- 5 minutes, until translucent.
Add the ground spices from the mortar and pestle as well as the coriander stems, ginger, garlic, turmeric, cinnamon and sweet paprika. Continue to fry, stirring frequently, for a further 1-2 minutes to release the flavours from the spices.
Once fragrant, add the tomatoes and coconut cream. Stir until the tomatoes have softened.
Once the tomatoes and leek mix has become a paste, add everything from the pan to the dal in the pot and simmer on low for 10 minutes.
Remove from the heat, stir 1 tsp of salt through and set aside. Place a medium pan on high heat. Add 1 tbsp of olive oil to the pan.
Once hot add 3-4 strips of eggplant. Cook for about 3 minutes on each side, or until brown and cooked all the way through. Repeat until all the eggplant are cooked.
While cooking the eggplants, add the cashews, coconut cream, nutritional yeast, lemon juice and zest, garlic, turmeric and salt into a high-speed blender. Blend until smooth. You will have to stop the blender and scrape down the sides. If it really isn’t blending, add a small amount more of coconut cream.
Once blended, fold through the parsley. Once the eggplants are cool enough to touch, add 2 tsp of the cashew mixture into the centre of the eggplant and roll up into little packages.
To serve Spoon the dal into a large bowl. Gently place the eggplant wraps into the dal.
Option to serve with chopped chives, lemon and micro herbs.
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