We are constantly on the lookout for easy and tasty recipes to serve during retreats. The criteria are strict but simple: it has to be comforting and wholesome and often need to meet dietary requirements such as being suitable for vegetarians or diabetics. This lovely dish ticks all the boxes and even meat lovers find nothing amiss. Sebastien takes a shortcut with the lentils that works like a charm: he doesn't cook the lentils beforehand as the original recipe advises, but he pours boiling water over the lentils and let them soak while he prepares the aubergine slices. By the time the dish is assembled, he merely drains the lentils and add them to the pot. They have a lovely texture that way. Serve this moussaka simply piping hot with a crisp salad on the side. And if possible safe some for the next day. It tastes even better then. Picture by Matilda Angus Ingredients: 400g Aubergine (sliced thinly in rounds) 50ml olive oil salt and black pepper 1 red onio
The Restory is a Retreat Centre nestled against Tafelkop, a singular mountain head near Wakkerstroom, South Africa. Here we live a simple life as contemplatives. It is a place of re-connection: with ourselves, people, Nature, Silence and Creativity. Our retreats are aimed at this. Our conversations, writing and art centre around the univocity of life. We need a place that reminds us that we are all one. The Restory hopes to be such a place and space.