Roast Aubergines, Lentils, Soft-boiled Egg, Garlic Yoghurt & Duk

Updated at: Sun, 19 Nov 2023 14:59:50 GMT

Step 1

Heat Dutch oven pot over medium high heat. Heat oven to 180C (fan) / 200C (no fan). Bring a small pot of water to boil, then reduce to simmer. Prepare a baking sheet and set aside with a piece of parchment paper on it.

Step 2

Top & tail the aubergine. Halve them lengthwise. Add drizzle of olive oil to hot Dutch oven, sear for 3-4 min cut side down, until well browned. Depending on the size of your pan it might take 2 rounds. When done, reduce heat to medium low. Put seared aubergine on a baking sheet with parchment paper, cut side up, sprinkle with Za’tar & season with salt, then roast in oven for 20 minutes, then turn off oven and leave aubergine in until serving.

Step 3

Rise puy lentils in sieve with cool water, then add to pot of boiling water with crushed cloves of garlic and a bay leaf. Set a timer and simmer for 19 minutes. Once timer goes off, carefully add eggs to pot, set new timer for 6 minutes. Strain in a fine mesh sieve. Add eggs to bowl of cold water to stop cooking, then carefully remove shells and set aside until serving. Add the cooked lentils to the tomato / onion mixture if you have it going, otherwise reserve on side.

Step 4

Increase heat of casserole dish to medium. Finely chop onion and garlic. Add onion to casserole dish with a drizzle of olive oil, cumin seeds, nigella seeds and bay leaf. Optional to add chili flake too for some heat. Cook for 5-7 minutes until unions are translucent. Add paprika & garlic, stir & cook 1-2 minutes until fragrant. Add canned tomatoes, stir well. Cook for 15 minutes, adding a splash of water if it gets too thick. Once your lentils are cooked you’ll add them to this mixture to combine well and cook together. Taste & season with salt & pepper, adding more water if it gets too thick.

Step 5

While everything is cooking, prepare the garlic yoghurt sauce. Add yoghurt to small bowl. Add half clove of finely diced garlic, pinch of salt, zest one lemon and a bit of lemon juice. If using Greek yoghurt add a little water to loosen up.

Step 6

To serve, dollop some yoghurt sauce first and spread on plate with the back of a spoon. Place roasted eggplant on top, then dollop cooked tomato/lentil mixture on top. Cut the soft boiled egg in half carefully and place on top of eggplant, using lentil mixture to hold in place. Top with torn mint leaves and finish with a drizzle of olive oil.

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