Besan Fried Aubergine with Lentil Pilaf

Right, so the kitchen is unpacked, and the living room is clear of boxes. I've no idea where anything is, but at least have managed to find my bed every night, which is always a good thing! Saying that, my bedroom looks like it has been hit by a girl bomb*, but let's just ignore that for now. All in all, I'm getting settled - and hopefully normal blogging services will be resumed shortly!

The dish I'm serving up to you today is a feat of kitchen clearing. I prepared it in my last week at the flat, and was chuffed about using up lots of bits and pieces to actually make a fairly cohesive whole. Not only that - it was quick to make, ridiculously cheap, and damned tasty with it! My quantities are pretty rough - the end of a pack of basmati, finish off a couple packs of lentils, some bits of veg from the back of the fridge, a couple of almost empty jars of sambal...

Besan Fried Aubergine with Lentil Pilaf

Serves 4

• 1 cup red lentils, washed
• 1.5 cup basmati rice
• 0.5 cup broad beans (from the freezer!)
• Half a broccoli, florets
• 400g tin tomatoes
• 1 tbsp garlic and ginger paste
• 1/2 tsp black mustard seeds
• 1/2 tsp fennel seeds
• 1/2 tsp dried fenugreek leaves
• 1/2 tsp turmeric
• 1/2 tsp red chili flakes
• good pinch saffron
• Vegetable bouillon
• Salt to taste
• ghee to fry

Heat ghee in a heavy-based saucepan and add mustard and fennel seeds. When mustard seeds start to pop, add the garlic and ginger, then the fenugreek, lentils and basmati rice. Stir for 3/4 minutes, then add the rest of the spices, and salt as required.

Add the tin of tomatoes, and top up with hot bouillon to about an inch over the level. Bring to the boil and simmer for 5 or 6 minutes.

Chuck in the broccoli florets and broad beans and add more bouillon if required. Continue cooking until rice and lentils are done, checking to make sure it doesn't get too dry, adding more bouillon as necessary.

Besan-Fried Aubergine

• 1 cup gram flour
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp baking powder
• water to mix
• 1 aubergine (eggplant!)
• ghee to fry

Mix together the first six ingredients, then mix in just enough water to make a thick batter.

Cut the aubergine into slices about 1cm thick, and coat them in the batter.

Heat the ghee in a frying pan to a medium to hot heat. Cook the aubergine for a minute or two on each side, until golden and crispy - but don't overcook!

Serve the lentil pilaf with slices of fried aubergine on top, and a couple dabs of sambal if you're in the mood for a bit more heat!