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Prep
10m
Cook
40m
Total
50m
Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Nutrition
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Step 1
Heat a glug of extra virgin olive oil in a good-quality non-stick pan over low-medium heat. Once hot, add the red chilli and garlic and cook for about 30 seconds.
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For
4
M
I
For the Aubergine
350
g
Aubergine, 1 medium, halved lengthways then cut into 2cm (1 inch) diagonal chunks
1/2
Red chilli, sliced, seeds removed for less heat
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Per Serving
Calories
461kcal
Fat
21g
Carbs
49g
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Jessica D
a month ago
This is a many layered flavour explosion! 🤯 Very cozy and warm, with just the right amount of heat! I substituted the chilis for pinches of chili flakes, and I think it packed just the right amount of heat punch! 🥊 A very satisfying dish that we will make for friends! Thank you so much for this deliciousness, Gigi! 🙏🏼💕✨🫶
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Gigi
a month ago
This looks so good 🩷 I love that little bit of heat with all those cosy flavours, and I can definitely see why you’d want to make it for friends. xx
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G
Giulia
a month ago
The apricots weren't really for me but I wanted to try them out. I also didn't make it hot 'cause I don't like it. The dish was very good, I really liked it!
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Gigi
a month ago
I’m glad you gave it a try and still found it enjoyable ☺️ And I’m exactly the same with spice sometimes, you’ve got to make it how you like it! xx
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E
Effie P
a month ago
This was 11/10!!! I added zucchini because we had less eggplant. Definitely one of the most flavourful vegan meals I’ve made!!
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Gigi
a month ago
I love this 😂 And honestly, making do with what you have is half the fun sometimes. Your photo looks so good xx
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Col C
a month ago
Such a tasty meal. Will be making again
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Gigi
a month ago
Thanks so much, Col! Thank you for giving it a try xx
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K
Karo S
a month ago
Super good!
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Gigi
a month ago
Glad you enjoyed it, Karo! 😊
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Susanna G
2 months ago
I substituted the apricots with dates because that's what I had! To do so, I used ask Gigi, very helpful, love it! Also reduced the coconut milk to make it a little bit lighter. Very rich and tasty!!
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Gigi
2 months ago
Glad you loved it! And honestly, making little changes based on what you have is exactly what I want Ask Gigi to help with. So happy it worked for you xx
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A
Ann W
2 months ago
I made this, and it was absolutely scrumptious. I couldn't get the eggplant to char, and it was getting mushy, so I just stirred it in with the lentils. All good. I only had six dried apricots, so I added an equivalent amount of raisins. I'll definitely make this again.
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Gigi
2 months ago
Oh yay, I’m so glad it still turned out delicious! And honestly, stirring the eggplant through sounds like a very sensible rescue 😂
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Hilary Ebden
2 months ago
Very easy to make .Not eaten it yes but had taste and it was good
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Gigi
2 months ago
Ahh, lovely! Glad it was easy to make and that the little taste was a good one. Hope you enjoy it properly later xx
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L
Lana W
2 months ago
Can I use fresh apricots
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Gigi
2 months ago
You can absolutely use fresh apricots! Just chop them up, making sure they're ripe for the best flavor. You might want to reduce the simmering time slightly so they don’t overcook.
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Ash
2 months ago
This was delicious! I wish I’d taken a picture, it was gorgeous. I did make it a bit faster by roasting the eggplant as the curry cooked, as I already had the oven on, and this worked well. A great recipe, thanks!
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Gigi
2 months ago
Now I’m wishing you’d taken that photo too! 😂 I love little cooking shortcuts like that, especially when they work just as well. Thanks for giving it a try xx
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Mairi C
2 months ago
I enjoyed this!
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Gigi
2 months ago
Thanks Mairi! Glad you enjoyed it. 😊
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