Middle Eastern-style aubergine pan with lentils

Middle Eastern-style aubergine pan with lentils: spiced aubergine, tomatoes, lentils, mint and ras el hanout for a flavourful everyday dish.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 360 kcal per serving
• Protein: 18 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 1 aubergine
• 120 g lentils
• 400 g chopped tomatoes
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 tsp ras el hanout
• 1 tsp cinnamon
• 1 pinch of salt
• 1 handful of mint

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Rinse the lentils thoroughly and cook them in water until soft but not falling apart.
2. Cut the aubergine into cubes and finely chop the onion and garlic.
3. Heat the olive oil in a large frying pan and fry the aubergine until it takes on colour. Then add the onion and garlic and fry everything briefly.
4. Stir in the ras el hanout and cinnamon until the spices are fragrant. Add the chopped tomatoes and let the sauce reduce for a few minutes.
5. Fold the cooked lentils into the aubergine and tomato mixture and let everything come together briefly. Season with salt and pepper.
6. To serve, scatter over fresh mint and bring the pan straight to the table while hot.

Good to know

One of those dishes that tastes of much more than the little effort it takes. Warm, spiced and just right when you want something easy and filling.

Swaps

Lentils → chickpeas (more fibre and plant protein). Aubergine → courgette (a little milder). Mint → parsley (provides vitamin K, among others).

Allergens

The dish is naturally gluten-free and dairy-free, and typical allergens don't play a central role here; for children, use the spices more sparingly, and during pregnancy make sure the lentils are well cooked and the preparation is hygienic.

Dairy-free recipes