Greek
Greek
Sun-drenched Lentil Tabbouleh with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper crisp, and a finish of...
Greek · Salad
Honey and walnut Aubergine Grain Bowl
Our tested Baked Aubergine Grain Bowl: rustic, generous, and balanced with honey and walnut. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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