Grilled aubergines, lentils and spinach

The seasoning of the lentil porridge I love so much varies according to the day. Sometimes I will stir cumin and turmeric into the onions, on other occasions it will be ground coriander and nigella. Always, there will be dried chilli. The warm, smoky notes are what makes any dal soup or stew fit for an autumn day. When lentils are used with greens (I stir the leaves in only once the pulses are truly soft), I usually forgo my last-minute addition of herbs as it feels like green overkill. That said, a handful of bushy coriander leaves would be quite appropriate here.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the lentils in a bowl of deep water, then pour away the water, refill and leave for an hour.

Step 2

Drain the lentils and put them in a deep, heavy-bottomed pan, cover them with cold water and bring to the boil. Peel and chop the onion, coarsely grate the ginger and peel the garlic. Add them to the pan, then add the turmeric and chilli flakes and lower the heat to a simmer. Leave to cook for 35-40 minutes, keeping an eye on the liquid level and adding a little more water if necessary. The lentils are done when they are soft and easily crushable against the sides of the pan.

Step 3

Wash the spinach and stir it into the lentils until it has wilted. Beat the mixture with a wooden spoon, checking the consistency is thick and soupy.

Step 4

Slice the aubergines and place them in a colander or large sieve and sprinkle them with salt. Leave for 30 minutes, during which time they will soften in texture.

Step 5

Get a griddle hot. Wipe the aubergines with kitchen paper and lay them on the griddle over a moderate heat and leave for about 10 minutes till golden on the underside. Turn them over with a palette knife, brush with olive oil and brown the other side. They are done when they are soft and tender.

Step 6

While the aubergines are cooking, peel, thinly slice and fry the 2 small onions in a little oil till crisp. Add the cumin seeds and cook for a minute or two longer until fragrant, then remove to kitchen paper.

Step 7

Spoon the lentils onto a deep-sided serving plate, place the aubergines on top, scatter the onions over and serve.