Instructions
Follow the steps and taste along the way.
Sear the eggplant
Cut the eggplant into cubes about 2.5 cm (1 inch) across. Heat half the olive oil in a large pan and sear the eggplant in two batches for 6 to 8 minutes, until browned on several sides and softened but not falling apart. Set aside.
Make the spiced base
Add the remaining oil and finely chopped red onion to the same pan. Cook for 4 minutes, until softened and beginning to turn golden at the edges. Add the crushed garlic, tomato paste, cumin, coriander, smoked paprika, and cinnamon; stir for another 30 seconds, until fragrant.
Start slow cooking
Rinse the lentils under cold water and drain. Put them in a slow cooker with a capacity of at least 3.5 litres. Add the onion mixture from the pan, chopped tomatoes, vegetable broth, salt, and black pepper. Stir, cover, and cook on HIGH for 150 minutes.
Add the eggplant
After 150 minutes, quickly lift the lid, stir in the seared eggplant, and cover the slow cooker again. Continue cooking on HIGH for another 150 minutes. At the end, check that the lentils are tender but hold their shape and the sauce is thick; the eggplant should partly break down when stirred.
Finish and serve
Once the lentils are tender, stir in the lemon juice and chopped parsley. Put the couscous in a heatproof bowl, pour over 300 ml boiling water, cover for 5 minutes, then fluff with a fork. Divide the remaining 2 g of salt between the couscous and the final seasoning of the stew; serve together.
