Ingredients
1 large aubergine
1tsp caraway seeds
1tsp sea salt flakes
5tbsp olive oil
170g red lentils
1 pint vegetable stock
1 onion
1 clove of garlic
½ inch piece of ginger
1 bay leaf
½ stick of cinnamon
½tsp cumin
½tsp turmeric
Juice of ½ a lemon
Handful of coriander
1 - Mix 4tbsp oil, 1/2tsp sea salt and the caraway seeds together. Add the aubergine and toss into the oil. Leave to marinate.
2 – Heat 1tbsp olive oil in a pan, then add the onion, garlic and ginger and fry for 20 mins, until the onion has softened. Add the spices to the pan and fry for another 3 mins. Add the lentils and stir until coated. Pour over the stock, cover and bring to the boil, then simmer gently for 20 mins (try not to stir), or until nearly all of the liquid has been absorbed.
3 – While the lentils are cooking, preheat the oven to 180c. Roast the aubergine for 30-35 mins, until golden.
4 – Take the lentils off the heat, then beat, until you have a smooth and creamy dhal. Stir in 1/2tsp sea salt and the lemon juice, then spoon into a dish. Roughly chop the coriander, then scatter over the dhal with the aubergine. Serve.