Roasted Eggplant with Red Lentils and Bulgur

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.