- 1 tsp ground cumin
- 5 tbsp olive oil
- 3 medium aubergines, cut into 1.5 cm slices
- 125 g green lentils, washed and drained
- 4 spring onions, sliced
- 3 medium tomatoes, diced
- 2 tbsp lemon juice
- 1 small bunch flat-leaf parsley, chopped
- 1 small bunch Morrocan mint, chopped, plus four small sprigs to garnish
- 1 tbsp sumac
- freshly ground black pepper
Preheat the oven to 220°C (200° fan) and line two large baking trays with greaseproof paper.
Sprinkle the aubergine slices with 1 tsp salt and leave them for 20 minutes to draw out any excess water. Blot dry with kitchen paper.
Stir the cumin into 3 tbsp of the olive oil, then brush the mixture over both sides of the aubergine slices and spread out on the baking trays. Bake for 30 minutes, turning the slices halfway through.
While the aubergines are cooking, put the lentils in a large saucepan with 1-litre water. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until tender but still holding their shape. Drain well.
While the lentils are cooking, mix the chopped spring onions and tomatoes with the lemon juice and the rest of the olive oil. Add half of the chopped herbs, then season with salt and pepper.
When the aubergine slices are ready, arrange them on four servings plates. Toss the drained lentils with the dressing and spoon into the centre of each plate, then sprinkle over the sumac and the rest of the herbs. Garnish each plate with a sprig of mint and serve warm or at room temperature.