Rummaniyya

Sereves 4

2 aubergines, cut into 3cm dice (500g)

60ml olive oil, plus 1½ tbsp to serve

150g green or brown lentils

4 garlic cloves, crushed

1 green chilli, deseeded and finely chopped

1 tbsp ground cumin

1½ tsp fennel seeds, roughly crushed in a pestle and mortar

1 tsp ground coriander

1 tbsp cornflour  

4 tbsp pomegranate molasses (80g)

2 tbsp lemon juice

1 tbsp tahini paste

Salt and black pepper

To serve

5g coriander, roughly chopped

40g pomegranate seeds

2 red chillies, thinly slices, with seeds. 

This is how to make it

Preheat the oven to 220C.

In a large bowl, mix together the aubergine with 2 tablespoons of oil, ½ teaspoon salt and a good grind of pepper. Tip onto a large parchment-lined baking tray, about 35 x 40 centimetres), so that the aubergine is spaced well apart. Roast for 25 minutes, stirring once or twice throughout. Remove from the oven and set aside.

Rinse the lentils and add these to a medium saucepan with 1 litre of water. Bring to the boil on a high heat. Once boiling, reduce the heat to medium and simmer for 20 minutes, until the lentils are almost cooked. Drain the lentils over a bowl – you want to keep 350 millilitres of the cooking liquid – and set both the lentils and liquid aside.  

Pour the remaining 2 tablespoons of olive oil into a large sauté pan and place on a medium-high heat. Add the garlic and chilli and fry for 2 minutes, stirring frequently until the garlic is a light golden-brown. Add the cumin, fennel and coriander and stir continuously for 30 seconds. Stir in the cornflour for a minute and then add the lentils, 350 millilitres of cooking liquid, ¾ teaspoon of salt and plenty of pepper. Bring to the boil and cook for 5-6 minutes, stirring frequently until the liquid has thickened to that of a thick porridge. Add the pomegranate molasses, lemon juice, the tahini, all of the aubergine. Stir through and then remove from the heat.

Serve either from the pan or transfer to a large shallow bowl. Sprinkle with coriander, pomegranate seeds, sliced chilli and finish with a drizzle of the extra oil.