Soft, roasted aubergine gets a glossy sweet-and-sour tamarind coating. Black lentils, cool herbed yogurt and crispy onion turn it into a satisfying meal.
This is a modern vegetable meal with South Asian flavor accents, not a classic curry. Tamarind gives the aubergine a pronounced sour flavor; brown sugar rounds it out, and cumin adds a little warmth to the glaze. Black lentils are firm and earthy, so they can stand up to the bold aubergine. Yogurt with mint, cilantro and lemon brings coolness and freshness, while thin, golden-brown onion adds a crispy contrast.
Aubergine is widely available in the Netherlands mainly from summer through autumn, but it is sold all year round. Choose aubergines with smooth, shiny skin and no soft spots. Roasting them cut side up makes the flesh evenly tender and colors the edges. The tamarind coating goes on only towards the end: sugar can darken quickly, and applying the glaze later keeps its sour flavor bright rather than bitter.
Black lentils, also called beluga lentils, hold their shape better during cooking than red or yellow lentils. Let them simmer gently and taste them towards the end; they should be cooked but not falling apart. Cooking time varies by brand and by how long the lentils have been sitting in the pantry. If black lentils aren't available, green lentils are a good substitute, although they usually become softer and give the dish less striking color contrast.
Tamarind concentrate varies in sourness and strength from brand to brand. Taste the glaze before brushing it onto the aubergine, and add a little water or sugar if needed to balance it. Don't use tamarind paste from a block without first soaking and straining it according to the package instructions; fibers and seeds don't belong in the sauce. No fresh mint on hand? Make the yogurt with just cilantro and lemon, or use parsley for a milder herbal flavor.
Serve the aubergine on the lentils, with the yogurt alongside or partly spooned over the top, so the roasted surface remains visible. The crispy onion is best added just before serving. Leftovers can be cooled within two hours and stored covered in the refrigerator; keep the yogurt and onion separate. Reheat the aubergine and lentils thoroughly in a pan or oven, then add the cold yogurt and onion.
Preheat the oven to 220 °C (200 °C fan). Rinse the lentils. Put them in a pan with the water and 1 finely chopped clove of garlic. Bring to a boil and simmer gently, uncovered, for 25–30 minutes, until cooked but still firm. Drain off any excess water and season with salt, pepper and half the cumin.
Meanwhile, halve the aubergines lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin. Place the halves cut side up on a baking sheet, brush with the olive oil and season with salt and pepper. Roast for 30–35 minutes, until the flesh is completely soft.
In a small bowl, stir together the tamarind concentrate, brown sugar, chili flakes, the remaining cumin and 1 tbsp water. Taste and, if needed, add a small splash of water if the glaze is very sharp or thick. After about 25 minutes of roasting, generously brush the aubergine with the glaze and return it to the oven until the edges are dark golden brown.
Cut the onion into thin rings. Heat the neutral oil in a frying pan over medium heat and fry the onion, tossing occasionally, until golden brown and crispy, about 8–10 minutes. Drain on paper towels and season lightly with salt.
Mix the yogurt with the remaining clove of finely chopped garlic, finely chopped mint and cilantro, the lemon zest and 1 tbsp lemon juice. Season with salt and pepper.
Divide the lentils among four plates and place the aubergine halves on top. Spoon the herbed yogurt alongside or partly over the top, and finish with the crispy onion.
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