2mediumaubergine (eggplant), (c. 600 g/1 ⅓ lb), half of the skin peeled off in stripes
4garlic cloves, 2 lightly crushed with skin on, 2 peeled and thinly sliced
1bay leaf
180ggreen or brown lentils
75mlolive oil, I use a mild extra virgin
1onion, cut into half moons
2red romano peppers, cored and cut into 1 cm (⅖ in) strips
1tsppul biber (Aleppo pepper), or other chili flakes, to taste
½tspisot biber (Urfa pepper), or smoked paprika, to taste (optional)
400gcherry tomatoes
flat leaf parsley, chopped, to garnish (optional)
water
salt and pepper
How I make it
Cut the aubergine in half lengthwise. Cut into 1½-2 cm (⅔ in) thick slices. Add some salt and leave aside for 10-15 minutes.
Place the 2 lightly crushed, skin-on garlic cloves and the bay leaf in a pot along with 500 ml/2 cups water. Bring to the boil. Add lentils, turn the heat down and leave to simmer for 15 minutes. Drain and remove the garlic, but keep the bay leaf.
At the same time, heat a thick based frying pan over medium heat. Toast the cumin seeds in the dry pan until just starting to pop, around 1 minute, stirring regularly so it doesn't burn. Crush coarsely in a pestle and mortar.
Add 3 Tbsp olive oil to the still hot frying pan. Pat the aubergines dry with some kitchen paper. Fry the aubergines in the oil until golden. The aubergines don't need to be fully cooked through. Set aside. Do this in batches if you have to, adding more olive oil as needed.
Fry the onion and peppers in 2 Tbsp olive oil until softened, but not browned, 8-10 minutes, stirring regularly. Add the 2 thinly sliced garlic cloves, cumin and the chili flakes. Fry while stirring constantly for about 30 seconds, then add the tomato, parboiled lentils and approx. 300 ml/1¼ cup water. Mix well and bring to the boil. Gently fold in the aubergines. Turn the heat down to low, add a lid on top and leave at a gentle simmer until lentils and aubergines are completely tender and delicious. This usually takes about half an hour. Leave off the heat for at least 5 minutes before serving. For a splash of colour and freshness, sprinkle some chopped parsley over just before serving.
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