Instructions
Follow the steps and taste along the way.
Roast the eggplant
Preheat the oven to 220 °C. Cut the eggplant into cubes about 2 cm wide, toss with 15 ml olive oil and 1.5 g salt, and spread in a single layer on a baking sheet. Roast for 25 to 30 minutes, turning the cubes halfway through. They should be tender and deeply browned around the edges.
Cook the tomato lentils
Rinse the lentils. Finely chop half the onion, 60 g, and mince one garlic clove. Heat 10 ml olive oil in a saucepan and cook the onion for 3 minutes. Add the garlic and tomato paste and stir for another 30 seconds. Add the lentils, 650 ml water, and 2 g salt. Simmer gently for 25 to 30 minutes, until the lentils are tender but still hold their shape; let any excess liquid evaporate at the end.
Prepare the lamb patties
Finely grate the remaining 60 g onion and squeeze out the excess juice. Mix it with the ground lamb, the remaining two crushed garlic cloves, cumin, coriander, smoked paprika, black pepper, and 3 g salt. Shape into 8 oval patties, about 2 cm thick.
Sear the patties
Heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Cook the patties in batches so the pan is not overcrowded, for about 3 to 4 minutes per side. They should be dark brown on the outside and thoroughly cooked in the center; measured with a thermometer, the internal temperature should reach 71 °C. Let the cooked patties rest for 3 minutes.
Finish the lentils and yogurt
Stir 10 ml lemon juice and 10 g chopped parsley into the cooked lentils. Mix the yogurt with the remaining 20 ml lemon juice, 0.5 g salt, and the remaining 5 g chopped parsley. Taste: the lentils should be pleasantly salty and fresh, and the yogurt distinctly lemony.
Serve
Divide the lentils and roasted eggplant among plates, add two lamb patties to each, and spoon the lemon yogurt on top or alongside. Serve immediately, while the eggplant is warm and the patties are juicy.
