Ingredients

The following ingredients have 4 Servings
  • 2 large aubergines / eggplants
  • 2½ tbsp olive oil
  • 3 small shallots or 1 small onion, diced finely
  • 4 garlic cloves, diced finely
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • a good pinch of hot chilli (optional)
  • ½-¾ tsp salt, more to taste
  • ½ x 400 g / 14 oz can of plum tomatoes or 2 ripe tomatoes, peeled and chopped
  • 2 tbsp tahini
  • 1 cup cooked firm variety of lentils*, (I used small black speckled lentils)
  • 75 g / ¾ cup walnut pieces**, finely chopped
  • ½-1 tsp date syrup or sugar
  • 2 tsp pomegranate molasses (or balsamic vinegar)
  • 1 tbsp toasted pine nuts, to garnish (optional)
  • fresh parsley, to garnish

Instruction

  • Halve the aubergines / eggplants lengthwise and score the flesh in a criss cross fashion making sure that the incisions go deep into the flesh but take care not pierce the skin.
  • Heat up a griddle pan and brush it with 2 tsp of oil. Place the aubergines, cut side down, on the hot griddle and allow them to cook slowly (on a small-medium flame) for about 20 minutes before flipping them to the other side and cooking them for another 10 minutes. Finish them off in a 200° C / 390° F oven for another 10-15 minutes - until soft throughout. Alternatively, skip the charring and cook them in a 200° C / 390° F oven for about 30-40 minutes until soft and cooked through. Be sure to oil the baking tray and place the aubergines cut side down.
  • Heat up the remaining 2 tbsp of olive oil in a heavy base frying pan.
  • Fry the shallots until translucent, stirring from time to time.
  • Add in garlic and fry it off gently until soft and fragrant, stirring frequently so that it doesn't burn and become bitter.
  • Add all of the dry spices and ½ tsp of salt and mix them into the shallot-garlic mixture, stirring the whole time.
  • Add tomatoes and a good splash of water. Cook them for 5-10 minutes until tomatoes break down and create a sauce.
  • While the sauce is bubbling away, make tahini sauce by thinning tahini with water and seasoning with salt. You can also add a dash of lemon juice if you wish.
  • Add cooked lentils, finely chopped walnuts, sugar and pomegranate molasses.
  • Cook together for another 5-10 minutes, add a splash of water if the pan gets dry. Taste and season with more salt if needed.
  • Season grilled / baked aubergines, top with lentil-walnut mince. Drizzle with tahini sauce and garnish with toasted pine nuts and fresh parsley.