Lentil and aubergine m’tabal

Serves 4

150g red lentils, rinsed

 500ml water

1 medium aubergine

3/4 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon cumin

2 teaspoons apple cider vinegar

1 tsp salt alt

3 tbls olive oil, plus for drizzling

½ tsp cumin seeds

To garnish

Aleppo chilli or normal chilli flakes

Chopped parsley

This is how to make it

Prick the eggplant with a fork, and place on a direct flame, you can also do the same process on a BBQ, then cook, turning a few times, until the aubergine has collapsing and soft in the middle, about 20-25 minutes. Let it sit for 10 minutes, or until it's cool enough to handle, then peel and leave in a colander to drain for 20 minutes.

While aubergine is draining, bring the water to a boil, ass the lentils, turn heat down and simmer for about 15 minutes or until the lentils are completely mushy. Drain the lentils and add them to a food processor or blender, along with the aubergine, paprika, ground cumin, 1 tablespoon olive oil, vinegar, and salt. Blitz until almost smooth and spoon the m’tabal into serving plate.

Place 1 tablespoon olive oil in a small pan, and heat slightly, before adding the cumin seeds, let cook for a few seconds and then spoon the mixer on top of the m’tabal.

Sprinkle Aleppo chilli and parsley on top and finish with a good drizzle of olive oil.

Serve with lots of bread, pickles, radish and spring onion.