Cumin really is a global spice, featuring in cuisines such as Indian, Mexican, Middle Eastern, and North African dishes.This nuttiness is infused into a tomato passata sauce with this recipe, which coats silky onion, lentils & artichoke. Spooned over oven-roasted aubergine halves and topped with crumblings of goat’s cheese and peppery fresh basil, this dish is both photo-ready and palate-pleasing, Chef!
Serving guide
Choose your portion size.
AWESOME AUBS
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BEGIN THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the cumin and fry until fragrant, 1-2 minutes. Pour in the passata and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 10-12 minutes.
LEKKER LENTILS
Once the sauce is reduced, mix through the lentils, the artichokes, and allow to heat up, 2-3 minutes. Remove from the heat, add a sweetener, and seasoning.
WHAT A GREAT PLATE
Serve up the Aubergine halves and spoon over the saucy lentils. Crumble over the goat's cheese and garnish with the basil.
AWESOME AUBS
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BEGIN THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the cumin and fry until fragrant, 1-2 minutes. Pour in the passata and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 10-12 minutes.
LEKKER LENTILS
Once the sauce is reduced, mix through the lentils, the artichokes, and allow to heat up, 2-3 minutes. Remove from the heat, add a sweetener, and seasoning.
WHAT A GREAT PLATE
Serve up the Aubergine halves and spoon over the saucy lentils. Crumble over the goat's cheese and garnish with the basil.
AWESOME AUBS
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BEGIN THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the cumin and fry until fragrant, 1-2 minutes. Pour in the passata and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly thickened, 12-15 minutes.
LEKKER LENTILS
Once the sauce is reduced, mix through the lentils, the artichokes, and allow to heat up, 3-4 minutes. Remove from the heat, add a sweetener, and seasoning.
WHAT A GREAT PLATE
Serve up the Aubergine halves and spoon over the saucy lentils. Crumble over the goat's cheese and garnish with the basil.
Aubergine - 750g
Onions - 2
Cumin Seeds - 7,5ml
Tomato Passata - 150ml
Tinned Lentils - 180g
Artichoke Quarters - 120g
Chevin Goat's Cheese - 75g
Fresh Basil - 8g
AWESOME AUBS
Preheat the oven to 220°C. Score the flesh side of the Aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BEGIN THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the cumin and fry until fragrant, 1-2 minutes. Pour in the passata and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly thickened, 12-15 minutes.
LEKKER LENTILS
Once the sauce is reduced, mix through the lentils, the artichokes, and allow to heat up, 3-4 minutes. Remove from the heat, add a sweetener, and seasoning.
WHAT A GREAT PLATE
Serve up the Aubergine halves and spoon over the saucy lentils. Crumble over the goat's cheese and garnish with the basil.
Aubergine - 1kg
Onions - 2
Cumin Seeds - 10ml
Tomato Passata - 200ml
Tinned Lentils - 240g
Artichoke Quarters - 160g
Chevin Goat's Cheese - 100g
Fresh Basil - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R158.82
for 4 servings · R39.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Cumin Seeds needs 10 mlCumin Seeds 40 g R40.99 · whole pack (size can't be divided)R40.99
-
Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- Tomato Passata
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Doos Goat’s Cheese & Artichoke Aubs?
The preparation time for Doos Goat’s Cheese & Artichoke Aubs with cumin lentils is between 25 and 45 minutes.
What is the total time required to make Doos Goat’s Cheese & Artichoke Aubs with cumin lentils?
The total time required to make Doos Goat’s Cheese & Artichoke Aubs with cumin lentils is between 40 and 55 minutes.
How many servings does Doos Goat’s Cheese & Artichoke Aubs provide?
4 servings
What are the main ingredients in Doos Goat’s Cheese & Artichoke Aubs?
Artichoke Quarters, Aubergine, Chevin Goats Cheese, Cumin Seed, Fresh Basil, Onion, Tinned Lentils, Tomato Passata
What is the nutritional information of Doos Goat’s Cheese & Artichoke Aubs?
Calories: 384, Carbs: 59 grams, Fat: grams, Protein: 21 grams, Sugar: 21.1 grams, Salt: 292 grams
How do I prepare Doos Goat’s Cheese & Artichoke Aubs?
WHAT A GREAT PLATE: Serve up the aubergine halves and spoon over the saucy lentils. Crumble over the goat's cheese and garnish with the basil. AWESOME AUBS: Preheat the oven to 220°C. Score the flesh side of the aubergine halves with a knife in a cross-hatch pattern without piercing all the way down to the skin. Spread the aubergine cut-side up on a roasting tray. Coat in oil and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). BEGIN THE SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the cumin and fry until fragrant, 1-2 minutes. Pour in the passata and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 10-12 minutes. LEKKER LENTILS: Once the sauce is reduced, mix through the lentils, the artichokes, and allow to heat up, 2-3 minutes. Remove from the heat, add a sweetener, and seasoning.
What should be prepared from my kitchen to make Doos Goat’s Cheese & Artichoke Aubs?
Artichoke Quarters, Aubergine, Chevin Goats Cheese, Cumin Seed, Fresh Basil, Onion, Tinned Lentils, Tomato Passata
How many calories does Doos Goat’s Cheese & Artichoke Aubs have?
384 calories
How much fat content does Doos Goat’s Cheese & Artichoke Aubs have?
grams