2largeaubergine (eggplant), partly peeled and cut into 3 cm (1 in) dice
6Tbspolive oil, divided
1tspcaraway seeds
1tspcumin seeds
1onion, halved and cut into thin slices
2red romano peppers, cored, seeded and cut into strips
3garlic cloves, finely chopped
2tsppul biber (Aleppo pepper)
½tspisot biber (Urfa pepper), (optional)
½TbspTurkish sweet pepper paste (tatlı biber salçası), or tomato paste
400gtomato, chopped (fresh or canned)
200ggreen or brown lentils, (dry weight)
50gfreekeh, or coarse bulgur
600mlwater or stock
salt and pepper
Root vegetable mash
600gpotato, peeled and cut into large pieces
150gceleriac, (1 small), peeled and cut into large pieces
50gbutter
2Tbspextra virgin olive oil
water
salt and pepper
How I make it
Preheat the oven to 230 °C. Line a baking sheet with baking parchment.
Place the cubes aubergines on the baking sheet and mix with 3 Tbsp of the olive oil and some salt. Bake in the middle of the oven until golden and tender, 20-25 minutes. Set aside.
Turn the oven down to 200 °C.
At the same time, boil the potatoes and celeriac in plenty of lightly salted water until tender. Drain, then mash and mix with the butter and extra virgin olive oil. Season with salt and pepper to taste. You'll achieve best results if you mash the potato with a potato ricer of the kind that looks like a gigantic garlic press.
At the same time, heat a thick bottomed pot over a medium heat. It's best to use an oven safe one with low edges as in the pictures if you have one, if not, don't worry, a regular pot will be fine. Toast the caraway and cumin until fragrant, 30-45 seconds. Add the olive oil, onion and sweet peppers. Fry until the onion is softened, but not yet golden, stirring regularly, 8-10 minutes. Add the garlic, pul biber, isot biber and sweet pepper paste. Fry for another minute, stirring constantly. Add the chopped tomates and mix well. Finally, add the dry lentils, freekeh (or bulgur) as well as 600 ml (2 ½ cups) water or stock. Bring to the boil, then turn the heat down to low. Simmer covered for 10 minutes. Season with salt and pepper to taste, and add more chili if you'd like more of a spicy kick.
Add the roast aubergines to the sauce. If your pot is oven safe and with low edges, spread the mashed root vegetables on top. It's best to scatter it all over little by little than adding all of it in one place and attempting to smooth it out. If your pot isn't oven safe, transfer the sauce to a suitable roasting tin and top with the mashed root vegetables as just described.
Bake in the middle of the oven until the mashed root vegetables are golden and the sides are starting to bubble up, 25-30 minutes. Leave to cool for at least 10 minutes before serving.
Tips & notes
If making ahead, complete all the steps above except the final baking. Bake just before serving.If you have leftovers, the dish keeps well for several days in the fridge. I find the microwave is easiest for reheating, but you can also use the oven.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.