I'm really feeling a lentil kick right now. They're a lot easier to cook than I remember when I was just starting out as a vegetarian, and an awful lot quicker than most recipes suggest. Maybe I bought super fast cooking lentils or something. Similarly, I'm still going through my aubergine phase so this recipe was right up my alley.
To start, the recipe recommends to grill the aubergines over a gas hob for speed. However, with only electric rings I had to resign myself to grilling in the oven for about an hour until the flesh had shrunken away from the crispy skins.
Once this was done I made a start on the lentils. These were boiled in a pot of water along with carrots, onion, celery, bay leaf and mixed herbs for flavour. This was simmered on a low heat for around 25 minutes or until the lentils are tender. These should have been drained and the veg removed but I'm a sucker for wasting food so I just left it all in.
More carrots, celery and cherry tomatoes were chopped and put in a roasting dish in the oven mixed with brown sugar, salt and oil and left to roast for half an hour.
Once the aubergines were done, I cut them open and scooped out the flesh, being careful not to include any of the skin and drained it in a sieve. Once fully drained they were generously seasoned with salt.
When all the components were cooked, the dish was assembled by serving a scoop of grilled aubergine flesh on top of a serving of lentils with the roasted veg on the side. This was all topped off with a spoonful of natural yogurt.
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