| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 641 |
| Fat | 23g |
| Saturates | 3g |
| Protein | 16g |
| Carbs | 99g |
| Sugars | 24g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper and set aside.
Chop the aubergines into wedges. Over an open flame or grill, char the aubergine wedges for approx. 5 minutes until the edges blacken. Arrange the charred aubergine wedges on the baking tray. Drizzle 4 tbsp olive oil over the wedges and season with salt and pepper. Place in the oven to roast for approx. 30 minutes turning halfway.
Peel and finely slice the onions. Finely slice the garlic and quarter the Roma tomatoes. Heat 2 tbsp olive oil in a large pan over a medium-low heat. Add the onions and sauté for approx. 15 minutes or until softened and golden.
In a small pot, add the lentils and water and bring to a boil. Lower the heat to a simmer and cook for approx. 10 minutes, or until tender. Drain and set aside.
Once the onions have browned, add the sliced garlic and stir through the dry spices, cook for 30 seconds. Add the tomato paste and tomatoes. Continue cooking for 5 minutes, or until the tomatoes begin to soften. Using a knife, pierce the black limes a few times. Add the black limes and vegetable stock to the tomato mixture and simmer for approx. 20 minutes.
Arrange the roasted aubergines in the sauce and adjust the seasoning. Simmer uncovered for approx. 30-40 minutes. Stir in the cooked lentils.
Serve with the rice, pomegranate rubies and parsley.
