Aubergines & Potatoes

Ingredients:

Aubergines (sliced)
Potatoes (sliced)
1 Can Chopped Tomatoes
1 Stock Cube (dissolved in water)
Salt (to taste)
Garlic Powder (to taste)

Method:

Stack the potatoes and aubergines in a large lidded pot (layers), starting with the potatoes and ending with the aubergines.* Season each layer with salt and garlic powder. Add in the stock and tomatoes, moving the sides to let the liquid and tomatoes go through to the bottom, add enough water to nearly cover food (once boiling it will bubble up to top).  Put the lid on pot and bring to a boil, reduce heat and boil until cooked.

*Cypriots fry the potatoes and aubergines on both sides before layering in pot.

Red Lentil Stew

Ingredients:

1 tbsp Olive Oil *
1 Onion (chopped)
4 Cloves Garlic (chopped)
Chili Pepper (chopped)
1 tbsp Ginger (chopped)
1 tbsp Ground Cumin
1 Cup Red Lentils (rinsed)
Salt (to taste)
Water (start with 6 cups and add more if needed)
3-4 Cups Sweet Root Vegetables (chopped)
1 Lemon (juiced)
¼ cup Corriander (chopped)

Method:

Heat olive oil in a large pot and add in garlic, ginger, onions, chili pepper and salt.  Sauté for a few minutes or until tender.*

Stir in lentils and water, turn heat to high and bring to a boil.  Once boiling, skim off any foam that collects in the pot.  Turn the heat down and stir in root vegetables and cumin.

Cover and simmer for about 1 hour, stirring occasionally. The more you stir, the creamier it will be.
Finish by adding the lemon juice and fresh corriander.

* Healthier alternative is to sauté in water.

Tried:

1 Chili Pepper from garden.