Mercimekli Mualla — Aubergines with Green Lentils

Saved Ozlem’s Turkish Table recipe; original yield 4–6. Prep 25 minutes, cooking about 40 minutes plus initial lentil simmer.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Simmer lentils in a covered pan of boiling water for 15 minutes. Drain and set aside.

Step 2

Peel aubergines in zebra stripes, halve lengthways and slice about 1.5 cm thick. Salt on a tray and stand for 15 minutes, then squeeze and blot excess moisture with kitchen paper.

Step 3

Heat 45 ml oil in a large heavy pan and sauté aubergines over high heat for 1–2 minutes to soften (3–4 minutes if needed).

Step 4

Mix partially cooked lentils, onions, garlic, pepper, tomatoes, 1 tsp salt, mint, remaining 50 ml oil and sugar in a bowl. Season with black pepper and adjust salt.

Step 5

Layer half the aubergines in a wide heavy pan, spread over half the vegetable mixture and repeat. Add water, season, cover and cook over medium-low heat for about 40 minutes. Cool covered in the pan and serve at room temperature with crusty bread.