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If you are not a fan of meat, there are plenty of options for you to enjoy, such as indulging in a homemade vegetarian bobotie.
Homemade Vegetarian Bobotie. Picture: Supplied
Introducing a delicious twist on a classic South African favourite.
The Vegetarian bobotie takes all the rich and savoury flavours of the traditional dish and transforms them into a meat-free delight.
With a hearty blend of vegetables and aromatic spices, this dish not only caters to vegetarian preferences but also promises a culinary adventure for everyone to enjoy.
ALSO READ: Recipe of the day: Pea and ham soup
PrintTasty vegetarian Bobotie
If you are not a fan of meat, there are plenty of options for you to enjoy, such as indulging in a homemade vegetarian bobotie.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Lunch, Brunch, Dinner,Main
- 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 400g 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 400g 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 and 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 and 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 is courtesy of Ilse van der Merwe of www.thefoodfox.com
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