Roasted aubergine with green lentils, tahini and pomegranate molasses

From soft aubergine to bright tahini sauce

Aubergine needs plenty of time and heat to go from firm to soft and creamy. Halve the aubergines lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. This helps the oil soak in and the insides cook evenly. Place the halves cut-side down on the baking sheet: direct contact with the hot surface gives them colour and caramelised edges. If the aubergine is not completely soft after the stated time, roast it for a few minutes longer; the size of the aubergines and the oven can make a difference.

Green lentils generally stay firmer after cooking than red lentils, which quickly fall apart. Rinse them first and cook in plenty of water until tender but still holding their shape. Start checking after about twenty minutes, as the cooking time depends on the type and age of the lentils. Drain as soon as they are tender but still have a little bite. Mix them while warm with cumin, coriander, olive oil and lemon so they take on the seasoning without turning mushy. Brown lentils are a useful alternative; avoid red lentils for this recipe.

Tahini can seem thick and stiff as soon as lemon juice is added. First stir the tahini, lemon and garlic together, then add cold water a little at a time. The sauce will become smooth and pourable. Tahini varies by brand, so add a small splash of extra water if needed. Pomegranate molasses is intense and fruity-tart: a thin drizzle is enough to lift the creamy sauce and earthy lentils. Don’t have pomegranate molasses? Leave it out and add a little extra lemon juice; that will add freshness, but not the same fruity flavour.

The flavours and textures here are deliberately varied: soft roasted aubergine, firm lentils, creamy tahini and crunchy almonds. Parsley adds a fresh, green note. Toast the almonds in a dry frying pan and keep them moving, as they colour quickly. During the Dutch growing season, roughly from summer into autumn, aubergines are often readily available; they can usually be found outside that period too, but look for firm fruit with smooth skin.

Serve the aubergines straight from a platter or divide them between plates and spoon the lentils on top. Drizzle over the tahini sauce and add the molasses, parsley and almonds last, so the nuts stay crunchy. A simple cucumber and tomato salad or flatbread goes well alongside, but the lentils make this dish substantial enough as a main course. Leftovers can be stored in a sealed container in the fridge and eaten within two days. Reheat the aubergine and lentils thoroughly; ideally, add the tahini, herbs and almonds afterwards.