Curry · FIRST EDITION
Roast aubergine over spiced lentils
Soft roast aubergine halves resting on tomato lentils, finished with lemon and herbs.
55 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
If lentil curry is familiar, serve the aubergine in generous halves to give dinner a different shape.
Here’s how.
- 1
Prepare the aubergine
Heat oven to 220°C / 425°F (200°C fan). Score the cut sides of the aubergine without piercing the skin. Rub with half the oil and half the salt.
- 2
Roast until soft
Place cut-side up on a lined tray and roast for 35–40 minutes until deeply golden and completely soft.
- 3
Simmer the lentils
Meanwhile heat remaining oil in a saucepan. Soften onion for 6 minutes, then stir in garlic and spices for 30 seconds. Add lentils, tomatoes, water and remaining salt. Simmer gently for 20–25 minutes, stirring and adding water as needed, until the lentils collapse.
- 4
Plate generously
Season the lentils with lemon juice and spoon onto plates. Add an aubergine half to each and scatter with coriander.
The aubergine is ready when a spoon slips through the flesh easily; a large one may need extra roasting time.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.