This is based on an Ottolenghi recipe, which he suggests is one of the ultimate comfort foods. My version contains far less oil and butter, but still seems fairly comforting to me. Enough for 2 people as a main meal.
- 5 tbsp olive oil;
- 1 aubergine (cut into 2cm dice);
- 60g bulgur;
- 70g green lentils (rinsed);
- Bay leaf;
- 1 tsp cumin seeds;
- 1 medium onion (chopped);
- 1 clove garlic (finely chopped/crushed);
- 1/2 tsp turmeric;
- 1/2 tsp ground allspice;
- 1/2 tsp ground cinnamon;
- 170ml water;
- 2 tbsp flaked almonds;
- 1 tbsp raisins;
- Zest of half a lemon (grated);
- 15g butter;
- Black pepper;
- Lemon juice to taste;
- Fresh coriander;
- Greek yogurt (to serve on the side).
Mix 3 tbsp of oil with the diced aubergine. Spread the aubergine on a baking tray and bake in the oven for about 15 minutes at 180C (Gas mark 4), until browned and nearly cooked though.
Meanwhile, cook the lentils with the bay leaf on plenty of water. Bring to the boil, simmer for 12 minutes and drain (they should be al dente).
At the same time, heat the remaining oil in a large oven proof, lidded casserole, and cook the cumin seeds for about 1 minute. Turn down the heat, add the onions and cook for about 5 minutes, stirring occasionally. Stir in the garlic, turmeric, allspice and cinnamon, and cook for a further 2 minutes. Add the bulgur and the water, bring to the boil, and simmer for 3 minutes.
Stir in the aubergines, lentils, almonds, raisins, lemon zest and butter, and season with black pepper. Place in the oven at 160C (Gas Mark 3), and bake for 10 minutes, or until the lentils are just becoming soft.
Stir in lemon juice to taste, and serve sprinkled with coriander and a portion of Greek yogurt.