Spiced Aubergine & Lentil Bowl

• Eggplant(2)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Couscous(240 g)
• Lentils(250 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato(2)
• Tomato paste(1 tbsp)
• Vegetable Stock(750 ml)
• Tahini(4 tbsp)
• Lemon(1)
• Fresh parsley(20 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Aubergine} into bite-size chunks. Toss with {Olive oil}, {Cumin}, {Paprika}, {Cinnamon}, {Salt}, and {Black pepper}. Spread out on a tray.

   ~10 min

2. 2

   Roast the aubergine for 25 minutes, turning once halfway, until tender and golden at the edges.

   ~25 min

3. 3

   Meanwhile, finely chop the {Onion}, mince the {Garlic}, and dice the {Tomato}. Put the {Couscous} in a heatproof bowl.

   ~5 min

4. 4

   Heat the remaining {Olive oil} in a pan. Cook the {Onion} for 5 minutes until softened, then stir in the {Garlic}, remaining {Cumin}, remaining {Paprika}, {Tomato paste}, and the {Tomato} for 2 minutes.

   ~7 min

5. 5

   Add the {Lentils}, {Vegetable Broth}, remaining {Salt}, and remaining {Black pepper}. Simmer for 20 minutes until the lentils are tender and most of the liquid has reduced. Pour 300ml boiling water over the {Couscous}, cover, and leave for 5 minutes, then fluff.

   ~20 min

6. 6

   Whisk the {Tahini} with the juice of the {Lemon} and 3 to 4 tbsp water until smooth and pourable. Roughly chop the {Fresh parsley}. Toss the couscous with half the parsley, then divide between bowls. Spoon over the lentils, add the roasted aubergine, and drizzle with tahini sauce. Finish with the remaining parsley.

   ~3 min