A taste of the exotic with this Middle Eastern spiced aubergine and lentil stew - packed with natural goodness - recipe

ok.co.uk:

It’s time to say goodbye to ultra-processed foods with unfamiliar ingredients. But don’t fret, creating a healthy dish that’s bursting with flavour doesn’t have to be a difficult task, as Rob Hobson’s Middle Eastern spiced aubergine and lentil stew proves.The wholesome meal is packed with goodness that’ll nourish you from the inside out, while flavoursome notes of dill, lime and parsley will make your tastebuds dance with every bite.Trust us!

Either serve alone or, if you want to add something extra, pair it with some wholemeal pitta breads to add even more flavour.

Middle Eastern spiced aubergine and lentil stew Serves 6 Ingredients 150g red lentils 4 tbsp extra virgin olive oil 3 aubergines, cut into 2.5cm chunks (about 900g) 1 large onion, finely diced 2 courgettes, halved lengthways and sliced into half-moons 400g vine tomatoes, chopped 2 garlic cloves, crushed 2 tbsp tomato purée 1 tbsp ras el hanout Zest and juice of 1 lime Handful of dill, chopped Handful of flat-leaf parsley, finely chopped 1 batch of tahini dressing 80g pomegranate seeds Sea salt and black pepper Wholemeal pitta breads, to serve (optional) Method Put the lentils in a sieve, rinse under cold water.

Place a large, deep- sided non-stick frying pan over a medium heat and add 3 tablespoons of the oil. Once hot, add the aubergine and move around the pan to coat in the oil, then add a splash of water.