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 in size, toss with 20 ml of olive oil and 2 g of salt. Spread in a single layer on a baking sheet and roast for 25 minutes, turning the cubes after 15 minutes. They should be tender and golden brown around the edges.
Make the lentil mixture base
Finely chop the onion and press the garlic. Heat the remaining 15 ml of oil in a pot and cook the onion over medium heat for 5 minutes, until softened and beginning to turn golden. Add the garlic, cumin, smoked paprika, and tomato paste; stir for 1 minute.
Cook the lentils
Rinse the lentils under cold water and add them to the pot along with the chopped tomatoes, 500 ml of water, 2.5 g of salt, and the black pepper. Bring to a gentle boil and cook uncovered for 18 to 20 minutes, stirring occasionally. The mixture should thicken and the lentils should be tender, but not cooked down to a mush.
Prepare the bulgur and lemon yogurt
Put the bulgur in a bowl, pour over 300 ml of boiling water, season with the remaining 1.5 g of salt, and cover for 12 minutes. Then fluff with a fork. Stir the yogurt together with the lemon juice and chopped parsley; reserve half of the parsley for serving.
Combine and serve
Gently stir the roasted eggplant into the lentil mixture and heat them together over low heat for 2 minutes, taking care not to break up the cubes. Taste and check the balance of salt and acidity; do not add any more lemon juice, as it is in the yogurt. Divide the bulgur and lentil mixture among plates, add the lemon yogurt, and sprinkle with the reserved parsley.
