350g red split lentils,
rinsed several times
1 vegetable stock pot, dissolved in 1L boiling water
1 tbsp tahini
1 clove garlic, crushed
2 tbsp olive oil
2 echalion shallots, thinly sliced
4 chapatis, warmed, to serve
1. Preheat the grill to high. Put the lentils in a large saucepan with the vegetable stock. Bring to the boil, then reduce the heat and cook for
15-20 minutes, until soft.
2. Meanwhile, place the aubergines under the grill. Cook for 20-25 minutes, turning occasionally, until the skins are blistered and blackened. Put in a bowl and cover with a plate until cool enough to handle. Scrape the flesh out (discarding the skins), then roughly chop and set aside. Put the tahini, garlic and 2 tbsp water in a small bowl and mix until smooth.
3. Heat the oil in a small frying pan over a high heat. Add the shallots and fry for 4-5 minutes, stirring frequently, until dark brown but not burnt. Using a slotted spoon, carefully scoop onto kitchen paper. Stir the aubergine through the lentils with half the tahini sauce. Season. Spoon into bowls and top with the reserved tahini sauce and crispy onions. Serve with the warm chapatis.
Cook’s tipTahini (ground sesame seed paste) is an incredibly useful storecupboard ingredient. Stir into soups, stews or tagines at the end of cooking for some extra silky texture and flavour, use in dressings or sauces, or swirl into bakes and cakes before cooking for an indulgent treat.