From Ottolenghi’s wonderful book, “Simple”
Serves 4 as a starter and 2 as a main course
3 tbsp olive oil, plus a little extra to serve
3 garlic cloves, finely sliced
1 large red onion, finely chopped (160g)
½ tbsp picked thyme leaves
2 small eggplants, cut into chunks, about 5 x 2cm (420g)
200g cherry tomatoes
180g puy lentils
500ml vegetable stock
80ml dry white wine
100g crème fraîche
1 tsp urfa chili flakes (or ½ tsp regular chili flakes)
2 tsp picked oregano leaves
Salt and black pepper
Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 min, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.
Place the eggplants and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for 10 min, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 min, until the lentils are soft but still retain a bite.
Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chili flakes and oregano on top.