2eggplants(aubergines) sliced into ½" thick rounds
2shallotspeeled and thinly sliced
¾cup(150g) uncooked rice
½cup(150g) plain yogurt(dairy or vegan yogurt)
15oz(400g) can of brown or green lentilsdrained and rinsed
Preheat the oven to 430F / 220C. Heat 1tbsp of olive oil in a medium saucepan on medium heat, add the cumin, coriander, cinnamon and rice and cook for 1min or until the spices release their aroma. Stir, so the rice is coated in the spices.
Cook the rice - Add 350ml of cold water and ½tsp of salt to the spice saucepan. Bring to a boil, cover with a lid and cook on a low heat, without stirring, for 15mins or until the water is absorbed.
Then gently stir in the drained lentils with a fork and leave to rest with the lid on for 5-8mins.
Cook aubergines - Meanwhile, brush the eggplant slices generously with olive oil, sprinkle over the garam masala and season well with salt and pepper. Place on a baking sheet in a single layer and roast in the oven for 10mins. Then flip them over and cook for another 5-8mins or until soft.
Fry shallots - Meanwhile, heat 5tbsp of vegetable oil in a small frying pan and shallow fry the shallots on medium heat, stirring often for 2-3mins until dark golden. Lift with a slotted spoon or some tongs and drain on kitchen paper.
Serve - Use a fork to fluff up the lentils and rice. Roughly chop the dill and stir ½ through the rice. Serve the eggplants on top of the rice, drizzle over some yoghurt, top with the crispy shallots and the remaining dill.
Recipe inspired by Olia Hercules for Marley Spoon.Prepare in advance: You can cook all elements ahead of time (don't add the dill until before serving). Be sure to cool the rice safely and store in the fridge. Then reheat the lentils and rice thoroughly. You can pan fry the shallots and eggplants to warm them and keep them crispy. Then when ready, top with dill and yogurt.Make it vegan: just use dairy-free yogurt. Make it gluten-free: this recipe is naturally gluten-free.