Ingredients

Method

• 6 cloves garlic
• ¼ cup olive oil
• 1 T Woolworths harissa spice mix
• 2 x 400 g cans cherry tomatoes
• 8 baby brinjals, halved
• 2 T olive oil
• 1 x 400 g can lentils, drained and rinsed
• ½ cup cream
• parsley, freshly torn, for serving

Method

Ingredients

Preheat the oven to 200°C.

Finely chop 6 cloves garlic and gently fry in ¼ cup olive oil until golden. Add 1 T Woolworths harissa spice mix and cook for 10 seconds, then remove half the oil-and-spice mix from the pan and set aside. Add 2 x 400 g cans cherry tomatoes to the same pan and simmer for 20 minutes, then season to taste.

Meanwhile, fry 8 halved baby brinjals in 2 T olive oil in another pan until chargrilled on both sides. Remove from the pan and place in a baking dish, season and roast for 10 minutes until soft.

Stir 1 x 400 g can drained and rinsed lentils and ½ cup cream into the tomatoes.

Serve with the brinjals and freshly torn parsley.

Browse more vegetarian recipes here.