Dhal with Caraway Aubergine

Cook the recipe

Method

1. 1

   Trim the ends of the aubergine and cut it into ½ inch chunks. In a bowl, combine 4 tablespoons of olive oil, ½ teaspoon of sea salt flakes, and 1 teaspoon of caraway seeds. Add the aubergine chunks and toss until well coated, then leave to marinate.

2. 2

   Roughly chop 1 onion and finely grate 1 clove of garlic and ½ inch piece of ginger. Heat 1 tablespoon of olive oil in a large saucepan, then add the onion, garlic, and ginger. Cook gently for about 20 minutes until the onion softens and becomes translucent.

3. 3

   Stir in the bay leaf, ½ stick of cinnamon, ½ teaspoon of cumin, and ½ teaspoon of turmeric. Continue to fry for another 3 minutes.

4. 4

   Add 170g of red lentils to the pan, stirring until the lentils are coated with the spices.

5. 5

   Pour in 1 pint of vegetable stock, cover, and bring to a boil. Reduce to a gentle simmer for about 20 minutes, being careful not to stir too much.

6. 6

   While the lentils cook, preheat your oven to 180°C. Spread the marinated aubergine on a baking tray and roast for 30-35 minutes until golden and tender.

7. 7

   Once the lentils are cooked and most of the liquid has been absorbed, remove from heat. Use a wooden spoon to beat the dhal vigorously until it's smooth and creamy.

8. 8

   Mix in the remaining ½ teaspoon of sea salt and the juice of ½ a lemon. Spoon the dhal into a serving dish, top with the roasted aubergine, and garnish with roughly chopped coriander.