Roasted Aubergine with Shallot Confit, Puy Lentils & Black Garlic Jus

Meltingly tender roasted aubergine with sweet banana shallot confit, herb-dressed Puy lentils and a glossy black garlic jus. An elegant contemporary French-inspired vegan main course from the Nicol Retailer Kitchen.

Course Main Course

Cuisine Contemporary European, French-Inspired

Diet Vegan, Vegetarian

Keyword banana shallots, black garlic jus, Puy lentils, roasted aubergine, shallot confit, vegan fine dining, vegetarian main course

Prep Time 25

Cook Time 50

Total Time 1 15

Servings portions

Calories 440

Author Nicol Retailer Kitchen

Equipment

Oven
Large baking tray
Baking parchment
Heavy-based saucepan with lid
Medium saucepan
Frying pan
Blender or stick blender
Fine-mesh sieve
Kitchen knife and chopping board
Measuring jug and kitchen scales

Ingredients

Roasted aubergine

2 large aubergines (approximately 800g total)
35 ml extra virgin olive oil
3 g fine sea salt
1 g freshly ground black pepper
2 g fresh thyme leaves

Shallot confit

240 g banana shallots, peeled and quartered lengthways
25 ml olive oil
80 ml vegetable stock
10 ml l sherry vinega
2 fresh thyme sprigs
1 g sea salt

Puy lentils

200 g dried Puy lentils
600 ml water
1 bay leaf
60 g finely diced celery
15 ml olive oil
15 ml sherry vinega
10 g flat-leaf parsley, chopped

Black garlic jus

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Instructions

Roast the aubergines

Preheat the oven to 200°C fan. Halve the aubergines lengthways and score the flesh in a shallow diamond pattern without piercing the skin. Brush with the 35ml olive oil and season with salt, pepper and thyme. Place cut-side down on a lined baking tray and roast for 25 minutes. Turn carefully and roast for another 10–15 minutes until deeply golden and tender.

Prepare the shallot confit

Place the quartered shallots, 25ml olive oil, 80ml vegetable stock, 10ml sherry vinegar, thyme sprigs and 1g salt in a small covered saucepan. Cook over low heat for 20–25 minutes until completely tender. Remove the lid and reduce any remaining liquid until the shallots are lightly glazed.

Cook and dress the Puy lentils

Rinse the Puy lentils. Put them in a saucepan with 600ml water and the bay leaf. Simmer for 20–25 minutes until tender but still holding their shape. Drain and discard the bay leaf. In a frying pan, soften the diced celery in 15ml olive oil for 4 minutes. Fold through the lentils, 15ml sherry vinegar and chopped parsley. Taste and adjust seasoning if needed.

Make the black garlic jus

Blend the black garlic with 100ml of the vegetable stock until smooth. Transfer to a small saucepan with the remaining 150ml stock and balsamic vinegar. Simmer for 8–12 minutes until lightly reduced. Strain through a fine sieve if desired and whisk in 5ml olive oil. Keep the jus glossy and pourable.

Check the aubergines

Check the aubergine flesh is soft and the scored surface caramelised. If necessary, roast for a further 5 minutes, watching closely. The halves should hold their shape while yielding easily to a fork.

Plate and serve

Divide the warm lentils between four plates, slightly off-centre. Place one roasted aubergine half on each portion, cut-side up. Arrange glazed shallot petals along the aubergine and spoon the black garlic jus around the lentils. Garnish with a few parsley leaves if available. Serve immediately.

Notes

Chef's Tips – From the Nicol Retailer Kitchen

Achieve beautifully caramelised aubergine. Score the cut flesh in a shallow diamond pattern without piercing the skin. Brush evenly with olive oil and roast until the flesh is golden, tender and lightly caramelised. Proper roasting develops a deeper flavour and prevents the aubergine from tasting watery.

Cook Puy lentils to perfection. Simmer the lentils gently until tender but still holding their shape. Avoid vigorous boiling, which can cause them to split. Drain thoroughly before dressing with olive oil, sherry vinegar and fresh parsley for a balanced, delicate finish.

Create silky, sweet shallot confit. Cook the banana shallots slowly over a low heat until softened and naturally sweet. Allow the vegetable stock to reduce gradually, coating the shallots in a light glaze without burning their delicate layers.

Build a rich black garlic jus. Black garlic brings a mellow sweetness and savoury depth to this elegant vegan sauce. Reduce the vegetable stock gently to concentrate the flavour, then strain for a smooth finish. Adjust the acidity with balsamic vinegar before serving.

Balance the finished dish. Taste the lentils, shallots and jus separately before plating. The aubergine should be rich and savoury, the shallots delicately sweet, and the black garlic jus balanced with gentle acidity.

Plate with restaurant-style precision. Arrange the warm Puy lentils slightly off-centre, position the roasted aubergine on top and finish with glazed shallot petals. Spoon the black garlic jus around the plate rather than covering the aubergine, preserving its beautifully roasted surface.

Prepare ahead for effortless entertaining. The lentils, shallot confit and black garlic jus can be prepared a day in advance and refrigerated separately. Reheat thoroughly before serving, and roast the aubergine shortly before plating for the best texture and presentation.

From the Nicol Retailer Kitchen: The secret to this roasted aubergine recipe lies in allowing each ingredient to develop its own character. Slow-cooked shallots, earthy Puy lentils and a glossy black garlic jus transform a simple vegetable into an elegant, French-inspired vegan main course.

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