Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils and put them in a saucepan with 700 ml of water. Bring to a boil, then simmer gently for 20–25 minutes, until tender but still holding their shape. Add 1.5 g of salt toward the end of cooking, then drain the lentils.
Roast the eggplant and tomatoes
Preheat the oven to 220 °C. Cut the eggplant lengthwise into slices about 2 cm thick. Arrange them on a baking sheet, brush with 25 ml of olive oil, and season with 3 g of salt and the black pepper. Roast for 18 minutes, turn the slices over, add the whole cherry tomatoes, and roast for another 8–10 minutes. The eggplant should be tender and golden at the edges, and the tomatoes slightly split.
Season the base
Finely dice the onion and chop the garlic. Heat the remaining 10 ml of oil in a small pan, add the onion, and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Stir in the garlic, cumin, and smoked paprika, and cook for another 30 seconds.
Finish the warm lentils
Add the drained lentils to the pan and stir them into the onion mixture. Heat for 2 minutes, then remove from the heat. Stir in 1.5 g of salt, the lemon juice, and the finely chopped parsley. Taste: the mixture should be well-seasoned and distinctly bright with lemon.
Serve the starter
Divide the warm eggplant among plates, pile the lentils on top, and add the roasted tomatoes. Serve immediately, while the eggplant is warm and its edges are still slightly browned.
