Name: Spiced Aubergine & Lentil Stew Hummus Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Cuisine: Middle-Eastern Inspired, Mediterranean, Mediterranean-Inspired
Ingredients: 1 Aubergine; 250g Cooked Puy Lentils; 250g Cherry Tomatoes; 1 Red Onion; 20g Ginger; 1 Red Chilli; 4 Garlic Cloves; 1 Tsp Cumin; 1 Tsp Garam Masala; ½ Tsp Smoked Paprika; 1 Tsp Tomato Purée; 400g Tin of Plum Tomatoes; 250g Hummus; 2 Tbsp Tahini; 1 Lemon; 10g Fresh Coriander; Capers, To Serve; 2–3 Pitta Breads

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Loaded hummus is always a good idea, and this one goes the extra mile. A saucy, spiced aubergine and lentil stew blends into the creamy hummus below.  It’s a full meal, packed with protein, fibre and flavour and is perfectly scoopable.

Spiced Aubergine & Lentil Stew Hummus Bowl

Slice the aubergine into thick rounds, about 2cm thick. Lay them onto a tray, brush with olive oil on both sides, and season with salt and pepper. Add the cherry tomatoes to the tray around the aubergines. Roast for 15 mins, then flip the aubergines. Roast for another 10-15 mins until softened and golden. 

Finely slice the onion and chilli. Mince the garlic and ginger.

Cook the onion until softened, about 7 mins. Add the minced garlic, ginger, and half of the sliced chilli, then the tomato purée and spices and cook for 1 minute. Add the plum tomatoes and fill the tin ¾ full with water. Break up the plum tomatoes with the spatula and add plenty of salt. Let it simmer for 15 mins on medium high until thickened. Add the cooked lentils and stir to heat through for a few mins, then remove from the heat.

Add the roasted cherry tomatoes and aubergine and stir. 

To serve, Spread a thick layer of hummus in a shallow bowl and top with the stew. Finish with a good squeeze of lemon, a drizzle of olive oil and tahini. Garnish the sliced chilli, any fresh coriander and capers.

Have made this a couple of times now and always a favorite, good for leftovers in the week too, though it definitely takes me longer than 25mins

one of our favourites! make it a lot. love a good houmous bowl :)

This was soooo good - both last night for dinner, and today for lunch! 
Pretty straightforward to make, we will definitely be making it again.

Really enjoyed this one. Simpler to cook than it seemed!

Love this recipe. Made it a few times now.

This was so yummy and easy - tasted like it’d been slow cooking for ages - so rich and tasty! Went perfectly with homemade flatbreads

One of my go to meals. Cooked for friends when entertaining and my kids love it too. It’s just delicious!!

I used courgettes as I prefer them. But definitely making this again!

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

Middle-Eastern Inspired

Mediterranean

Mediterranean-Inspired

Vegan

Veggie

Pescatarian

Spiced Aubergine &amp; Lentil Stew Hummus Bowl

Spiced Aubergine Lentil Stew Hummus Bowl

Dinner

Slice the aubergine into thick rounds, about 2cm thick. Lay them onto a tray, brush with olive oil on both sides, and season with salt and pepper. Add the cherry tomatoes to the tray around the aubergines. Roast for 15 mins, then flip the aubergines. Roast for another 10-15 mins until softened and golden.

Finely slice the onion and chilli. Mince the garlic and ginger.

Cook the onion until softened, about 7 mins. Add the minced garlic, ginger, and half of the sliced chilli, then the tomato purée and spices and cook for 1 minute. Add the plum tomatoes and fill the tin ¾ full with water. Break up the plum tomatoes with the spatula and add plenty of salt. Let it simmer for 15 mins on medium high until thickened. Add the cooked lentils and stir to heat through for a few mins, then remove from the heat.

Add the roasted cherry tomatoes and aubergine and stir.

To serve, Spread a thick layer of hummus in a shallow bowl and top with the stew. Finish with a good squeeze of lemon, a drizzle of olive oil and tahini. Garnish the sliced chilli, any fresh coriander and capers.

Serve with toasted pitta bread.

Healthy

Aubergine

Cooked Puy Lentil

Lentil

Gram

Cherry Tomatoes

Tomato

Red Onion

Onion

Ginger

Red Chilli

Garlic Clove

Garlic

Cumin

Teaspoon

Garam Masala

Smoked Paprika

Tomato Purée

Tinned Plum Tomato

Hummus

Tahini

Tablespoon

Lemon

Coriander

Capers

Pitta Bread

Veggie Dishes

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Loaded hummus is always a good idea, and this one goes the extra mile. A saucy, spiced aubergine and lentil stew blends into the creamy hummus below. It’s a full meal, packed with protein, fibre and flavour and is perfectly scoopable.

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