Falafel-spiced dhal with eggs, smoky eggplant and zhoug

Name: Falafel-spiced dhal with eggs, smoky eggplant and zhoug recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 small onion, finely chopped; 4.00 garlic cloves, crushed; 1 tbs ground cumin; 1 1/2 tsp mixed spice; 1 large tomato, roughly chopped; 1 1/2 cup (250g) red lentils; 600ml good-quality vegetable stock; 1/2 cup each flat-leaf parsley leaves & coriander leaves, roughly chopped; 60g unsalted butter; 6 eggs, lightly whisked; 1/4 cup (60ml) thickened cream; 1 cup loosely packed mint leaves; Lemon cheeks, to serve; 1 (550g) eggplant, sliced to 5mm lengthways; 2 1/2 tbs pomegranate molasses; Juice of 1/2 lemon; 1 bunch coriander, roughly chopped; 1 large green chilli, seeds removed; 1 tsp ground cumin; 1/4 tsp ground cardamom; 1/4 tsp salt; 1/3 cup (80ml) extra virgin olive oil; 300g natural yoghurt

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by Tom Walton

Sep 06, 2020

Zhoug is a spicy Middle Eastern sauce. You can prepare the zhoug, eggplant and even cook the lentils ahead of time with this stress-free meal.

1/4 cup (60ml) extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tbs ground cumin
1 1/2 tsp mixed spice
1 large tomato, roughly chopped
1 1/2 cup (250g) red lentils
600ml good-quality vegetable stock
1/2 cup each flat-leaf parsley leaves & coriander leaves, roughly chopped
60g unsalted butter
6 eggs, lightly whisked
1/4 cup (60ml) thickened cream
1 cup loosely packed mint leaves
Lemon cheeks, to serve

Roasted eggplant

1 (550g) eggplant, sliced to 5mm lengthways
1/4 cup (60ml) extra virgin olive oil
2 1/2 tbs pomegranate molasses
Juice of 1/2 lemon

Zhoug

1 bunch coriander, roughly chopped
1 large green chilli, seeds removed
2 garlic cloves, crushed
1 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp salt
Juice of 1/2 lemon
1/3 cup (80ml) extra virgin olive oil
300g natural yoghurt

Method

1.

Preheat the oven to 220°C. Grease 2 large oven trays and line with baking paper.
2.

For the roasted eggplant, place eggplant on prepared trays and brush both sides with oil. Season to taste. Roast, rotating trays halfway and turning eggplants occasionally, for 40-45 minutes until golden and soft. Remove from the oven and cool for 10 minutes before tearing into strips and placing into a bowl. Dress with 1 tbs of the pomegranate molasses and lemon juice. Season.
3.

For the zhoug, combine all the ingredients, except the oil in a food processor or blender and whiz to a rough salsa consistency then gradually drizzle in the olive oil. Season to taste. Stir the zhoug through the yoghurt just before serving. Season to taste.
4.

To make the falafel-spiced dhal, heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, for 6-8 minutes until caramelised and golden. Add garlic, spices and tomato, and cook for a further 5-6 minutes until the tomato breaks down and turns a bit jammy. Stir in the lentils with the stock, increase heat to high and bring to the boil. Reduce heat to low and simmer for 12-15 minutes until the lentils are soft and the liquid almost absorbed but still moist. Add a little more water if necessary. Stir through half the herbs and season to taste. Set aside and keep hot.
5.

Heat a non-stick frypan with the butter over a medium-high heat. Whisk the eggs and cream together, then add to the pan. Cook, scrambling eggs for 1-2 minutes until cooked through. Season to taste.
6.

Place dhal on a serving platter and top with eggplant, eggs and remaining 1 1/2 tbs pomegranate molasses. Scatter over remaining parsley, coriander and mint. Serve with lemon and zhoug yoghurt.