Two-Lentil Dal With Spiced Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalk[s] off your aubergine[s] and cut into quarters lengthways, then chop into big pieces

Rub the chopped aubergine with a drizzle of olive oil and your ground cumin, then season with salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the seasoned aubergine and cook for 1 min on each side or until browned

Transfer the browned aubergine to a baking tray and put it in the oven for 20-25 min or until cooked through (reserve the pan for later!) – this is your spiced aubergine

While the aubergine is cooking, boil half a kettle

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and dice your red onion[s]

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the diced onion with a pinch of salt

Cook for 5 min or until softened

Add the chopped ginger, chopped garlic and your garam masala and cook for a further 3 min

Rinse your red lentils in a sieve under cold water

Add the rinsed red lentils and your green lentils (no need to drain) to the softened onion

Dissolve your vegetable stock mix in 350ml [455ml] [595ml] boiled water

Add the vegetable stock to the lentils and cook for 15-20 min, stirring occasionally, until all the water is absorbed and the lentils are tender and porridge-like in consistency

Meanwhile, chop your coriander finely, including the stalks

Once the lentils are cooked, remove them from the heat and stir in 2/3 of your cultured coconut, 2/3 of the chopped coriander (save the rest for garnish!) and a grind of pepper – this is your two-lentil dal

Taste for seasoning, adding more salt and pepper if needed