Aubergine With Saucy Harissa Lentils And Tahini Sauce

Yield: 2

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Aubergine With Saucy Harissa Lentils and Whipped Tahini

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Some of my favourite pairings for aubergine is tahini, tomato and harissa and this recipe has all of those. Soft and caramelised aubergine, cut into an 'octopus' with eight legs, is a fun way to enjoy it while getting all of the saucy harissa lentils inside. Feel free to double up the saucy lentils as they keep for 3-4 days or can be frozen. They are also a great topping for baked sweet potato, rice or pasta.

Ingredients

• 2 Aubergines
• 1 Red Onion
• 1 Tbsp Tomato Paste
• 2 Garlic Cloves
• 1 x 400g Tin Plum Tomatoes
• ½ - 1 Tbsp Harissa
• 250g Cooked Puy Or Beluga Lentils (100g dry)
• Toppings: Slivered Almonds, Fresh Parsley, Extra Harissa

Tahini Sauce

• 2 Tbsp Runny Tahini (I like Belazu and Al Nakhil brands)
• 3 Tbsp Cold Water
• 1 Tbsp Lemon Juice

Instructions

1. Preheat the oven to 200C Fan.
2. Cook the lentils according to package instructions if using dry, then drain and set aside.
3. Cut each aubergine into eight 'legs', keeping the top of the aubergine intact. Slice down lengthways through the middle, then turn it 90 degrees and slice down lengthways again, to create four 'legs'. Slice down each leg in half, to create eight segments. Repeat with the second aubergine.
4. Drizzle the aubergines with a little olive oil and season with salt and pepper, getting it into all of the insides. Place on a lined baking tray and roast for 35-40 mins, turing once or twice, until soft and cooked inside.
5. Meanwhile, make the lentil ragu. Finely slice the onion and mince the garlic. Add a good drizzle of olive oil to a pan and add the onion with a pinch of salt. Cook, stirring often, for about 8 minutes until softened. Add the garlic and tomato paste and cook for 1 minute before adding the tinned tomatoes and harissa. Cook for another 6-8 mins and then add the cooked lentils.
6. To make the tahini sauce, whisk all of the ingredients together and season to taste.
7. To serve, spead most of the tahini sauce onto the bottom of a large plate (or two plate and top with the aubergines and saucy lentils. Finish with slivered almonds, fresh herbs and some more harissa if you like.