Go Back Email Link
–+ servings
Print Recipe

Garni Yarikh

Stuffed aubergines in a tomato sauce
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Iranian
Keyword: tomatoes, vegetarian, vegan, aubergines
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 4 tbsp olive oil
  • 2 large aubergines
  • 1 onion (finely diced)
  • 1 carrot (grated)
  • 1 celery stick (finely sliced)
  • 4 garlic cloves (crushed)
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp dried red chilli flakes
  • 2 tbsp tomato purée
  • 1 pack Merchant Gourmet Beluga Lentils (250 grams cooked weight)
  • 250 ml water
  • 1 tbsp maple syrup
  • 150 g cherry tomatoes (halved)
  • 400 g tin of chopped tomatoes or passata
  • 1/8 tsp ground saffron bloomed in 2 tbsp of water (optional)
  • A few sprigs of fresh coriander (for garnish)
  • Salt and pepper to season

Instructions

Prepare and Roast the Aubergines

  • Pre-heat oven to 180°C (fan) / 200°C (conventional) / Gas Mark 6.
  • Slice aubergines lengthways. Then take a knife and criss-cross the flesh. Brush aubergines with olive oil and some of the crushed garlic and season well. Place on baking tray and roast in oven for 30 mins or until flesh is soft and cooked through.

Make the Lentil Stuffing Mixture

  • In the interim, take a frying pan, add 2 tbsp olive oil and place over medium-high heat.
  • Add onions and fry until they turn golden. Then add carrot, celery and garlic (reserve a little garlic for the tomato sauce) and cook until vegetables have softened.
  • Add turmeric, smoked paprika and chilli flakes. Follow with tomato purée and stir until evenly distributed in the mixture for a few minutes.
  • Add lentils, cherry tomatoes, water and maple syrup. Reduce the heat to low and let it cook for about 5 to 10 minutes until water has been absorbed and the cherry tomatoes have softened.
  • Remove aubergines from the oven. Scoop out some of the flesh, gently taking care not to tear the aubergine cases. Add flesh to the lentil mixture, stir and season to taste. Let the flavours of the mixture combine by gently cooking for a few minutes, stirring now and again.

Make the Tomato Sauce

  • Take a shallow casserole pan with a lid, place it on medium-low heat and add 1 tbsp olive oil and remaining garlic. Let it infuse with oil, being careful not to let it burn. Add chopped tomatoes / passata, the bloomed saffron and season. Let it simmer gently for 10 mins.

Assemble the Dish and Simmer

  • Take one aubergine half and gently place it on the tomato sauce. Fill it with half the lentil mixture and then place the other half of the aubergine on top. Repeat with the other 2 halves. Don't worry if some of the lentil mixture falls into the sauce - it will add to the overall flavour. Leave to simmer with the lid on the pan for approximately 20 mins.

Serve the Garni Yarikh

  • Serve aubergine garnished with fresh coriander accompanied by rice or bread and salad with a citrus dressing. If you feel confident serve the aubergine with the split facing upwards like I have in my picture so it looks like they have been stuffed.