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Mung Beans with Tomatoes-Aubergines and Mint-Feta-Yoghurt Pesto
[featured-images]Mung Beans with Tomatoes-Aubergines and Mint-Feta-Yoghurt Pesto While Mung Beans are not widely used in our part of the world, still I like so much to call this dish Mediterranean. Well, having a look at the rest of the ingredients I may very well be justified in doing so.
Hearty, tasty, with multiple layers of flavours lingering in the mouth and friends always telling me how much they enjoy it.
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Place in a blender the feta cheese along with the yoghurt, the walnuts, 2 tablespoons of Mint, the chili flakes, a pinch of salt and pepper and blend until finely chopped.
With the machine running slowly pour 60 ml of the oil until a nice pesto sauce is created.
Add water and the mung beans and a tablespoon of salt along with the lemon peel. Bring to a boil and simmer for about 25 minutes.
Prick each Aubergine.
Cook in the oven at 250 degrees C, for 60 minutes until soft.
Cut the aubergines in the middle and scoop the flesh. Keep aside.
Add the cherry tomatoes and the 2 cloves of garlic. Drizzle with 20 ml of oil and cook in the already heated oven for 15 minutes.
Add to the mung beans the aubergines, the cherry tomatoes and the olives, 20 ml of oil, the lemon juice along with the garlic, 1 teaspoon of salt and the pepper and mix to combine.
Pour on top the mint-feta-yoghurt pesto and garnish with the remaining mint.
Mung Beans with Tomatoes-Aubergines and Mint-Feta-Yoghurt Pesto
Servings: 6 People
Ingredients
- 300 gr Mung Beans
- 350 gr Cherry Tomatoes, cut in half , halved
- 7 Aubergines
- 15 Kalamata Olives , pitted and chopped
- 2 cloves Garlic
- 75 gr Strained Yoghurt
- 75 gr Feta Cheese
- 2 tablespoons Walnuts
- ½ teaspoon Chili flakes
- 3 tablespoons fresh Mint , home grown, leaves picked and chopped (keep 1 tablespoon un-chopped for garnish)
- 100 ml EVOO , (Extra Virgin Olive Oil) plus more for drizzle
- 250 ml Lemon juice
- 1 Lemon , peeled
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- We start with our feta-yoghurt pesto. Place in a blender the feta cheese along with the yoghurt, the walnuts, 2 tablespoons of Mint, the chili flakes, a pinch of salt and pepper and blend until finely chopped. With the machine running slowly pour 60 ml of the oil until a nice pesto sauce is created. If too thick add some of the water brine from the feta cheese to adjust.
- In a medium pot add the water and the mung beans (to be covered with the water 4 cm above level) and a tablespoon of salt along with the lemon peel. Bring to a boil and simmer for about 25 minutes until the mung beans are a bit soft. Take out of the pot in a fine sieve to drain and place under water to stop the cooking. Keep aside.
- Turn the oven to 250 degrees C, air circulation, and put your rack halfway in the oven. Use an oven proof dish, nonstick, and place in it the aubergines, which you have already pierced all over with a fork. Cook for 60 minutes until soft (test with a fork, you want no resistance when pricked). Halfway into the cooking turn them on their other side. No worries if they get burned a bit, so much the better!
- Take out of the oven and let cool so that you can handle, cut in the middle and scoop the flesh. Keep aside.
- Use the same oven proof dish, add the cherry tomatoes and the 2 cloves of garlic. Drizzle with 20 ml of oil and cook in the already heated oven for 15 minutes until the cherry tomatoes are wrinkled and a bit cracked. Remove from the oven and keep the tomatoes aside. The garlic to be finely minced.
