Recipe of the day: Aubergine and lentil bobotie with coconut custard
Aubergine & Lentil Bobotie with Coconut Custard. Picture: Supplied
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Thank God it’s Friday! Fridays call for meals that are light yet bursting with flavour.
Tonight, try out serving this delightful twist of a South African classic – Aubergine and Lentil Bobotie with Coconut Custard.
This dish combines the richness of Aubergines and lentils with aromatic spices, all topped off with a velvety coconut custard. Prepare yourself for a cooking adventure that’s perfect for kicking off the weekend.
Opt for a lighter Friday meal by exploring this recipe featuring Aubergine and Lentil Bobotie paired with a delightful Coconut Custard.
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Author:thefoodfox
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Category:Lunch, Dinner
Method:Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
For the bobotie:
30 ml vegetable oil
1 onion, finely chopped
2 cloves garlic, finely grated
1 knob ginger, finely grated
15 ml mild curry powder
15 ml garam masala or mild masala
5 ml ground turmeric
5 ml ground cinnamon
5 ml ground cumin
5 ml ground coriander
1 large aubergine, cut into 1x1cm cubes
2 x 400 g cans lentils, drained
1–2 slices white bread, processed to crumbs
1 cup water
60 ml fruit chutney (plus more for serving)
15 ml Worcester sauce
15 ml tomato paste
125 ml seedless raisins (optional)
Salt & pepper
A squeeze of lemon juice, optional
For the custard layer:
1 x 400 g coconut milk
3 eggs
A few bay leaves (or curry leaves)
Salt & pepper
Instructions
Heat the oil over medium heat in a medium size pot and fry the onions until they are soft but not too dark. Add the garlic and ginger, stir and cook for a minute.
Add the curry powder, garam masala, turmeric, cinnamon, coriander, cumin, stir and cook for a minute. Add the aubergine and cook for about 5 minutes, stirring often.
Add the lentils, breadcrumbs, water, chutney, Worcester sauce, tomato paste and raisins, then stir and bring to a simmer.
Cook for 5 minutes, stirring often (it can burn easily). Season generously with salt & pepper and a squeeze of lemon juice, then remove from the heat. Transfer to a baking dish and smooth the surface. Preheat the oven to 200°C.
In a mixing bowl, add the coconut milk and eggs and season with salt & pepper. Whisk until well mixed then pour over the bobotie.
Press a few bay leaves into the top, then bake for about 25 minutes or until the top layer starts to turn brown on the edges and is fully cooked. Remove and serve with your choice of sides such as yellow rice, toasted coconut, chutney, tomato sambal and fresh coriander.
*This recipe was sourced from Ilse van der Merwe of www.thefoodfox @The_FoodFox
