Saucy Harissa Lentils & Charred Aubergine Over Whipped Tahini With Sumac Pickled Onion & Fresh Parsley

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

If you have time, we recommend roasting the aubergine in this recipe for better flavour. If not, you can ignore the roasting instructions in Step 2 and fry them instead, for around 5-7 minutes on each side. If you're roasting then pre-heat your oven to 220°C / 200°C fan and take out a saucepan and a roasting tray. 

STEP 2

Slice the aubergine into rounds, around 1cm thick. Place the aubergine onto a lined baking tray and drizzle both sides with some olive oil and season with salt and pepper. Cook for 15 minutes, then flip and cook for another 15 minutes or until the aubergine is charred on the outside and tender in the centre.

STEP 3

Once there's 5 minutes left on the aubergine, drain the lentils and add them to your saucepan along with the lentil sauce. Cook everything until piping hot, around 4-5 minutes.

STEP 4

To serve, spoon the whipped tahini tofu onto plates, top with the saucy lentils and then the aubergines. Finish with the sumac pickled onions and tear over the fresh parsley leaves. Finish with a drizzle of olive oil if you like and season to taste with salt and pepper. Enjoy!