Rummaniyeh (Aubergine + Lentil Stew)

Method

1. Add the aubergine to a shallow tray. Prick each aubergine a few times with a fork, then place under a grill on high for 20-30 mins, turning halfway, until blackened and soft all over. Then set aside.
2. Drizzle a splash of olive oil in a pot on medium heat. Add the onion and cook for 10 minutes or until brown.
3. Next add the cumin, chilli seeds and fennel seeds. Cook for a minute to toast the spices, then add the lentils along with 1.5 litres (6 cups) of hot water from a kettle. Stir and bring to a gentle simmer, then cover with a lid and cook for 30-40 minutes or until the lentils are tender and most of the water has evaporated.
4. Drizzle a generous splash of olive oil in a separate pan on a low-medium heat. Add the garlic and gently fry for 6-8 minutes, stirring occasionally, until the garlic is almost about to brown, then set aside.
5. Slice the aubergines down the middle, then scoop out the flesh using a fork.
6. To the pot, add the garlic, along with the oil from the pan, the aubergine flesh, lemon juice, tahini, pomegranate molasses and a generous pinch of salt. Cook for 3 minutes with the lid off, stirring occasionally. Add splashes of water if the stew is too thick.
7. To serve, we love to top with vegan yoghurt, chilli flakes, chopped parsley and pomegranate seeds.