'No Mixer Needing' Aubergine Lentil Dip

Every time I come to visit my friend in Marrakech I like to cook traditional foods. This aubergine lentil spread is inspirited on the seasonal foods you find at local markets.  

When you invite friends, this is an easy starter dip to combine with Moroccan breads like ‘khobs’, ‘batbouth’ or ‘m’smen’. Or combined with vegetables to make a sandwich for your weekly lunch breaks. 

 Because there was very minimum kitchen equipment I made this with 1 pan. So, if you make it, there will be not a lot of dishes involved!

---

Ingredients (1 pan=1 bowl for 4-6 people as a starter or 1 happy person for week lunch) :

• 1 can (400 g) of lentils

• 2 medium aubergines (cutted in cubes)

• 2-3 cloves of garlic

• Olive oil

• 2 teaspoons of cumin powder

• Pepper & salt (to taste)

• 1 teaspoon of black miso

Green salsa to sprinkle:

• Handful of parsley (roughly chopped)

• Handful of cilantro (roughly chopped)

• Half of a red onion

• Juice of 1 lemon

• 5-6 tablespoons of olive oil

• 1 green chili

• Pepper & salt (to taste)

---

Directions:

1.   Start with the salsa: cut the onion & green chili very finely and add the lemon juice. Add the rest of the ingredients and set aside. 

2.    Bake the cubes of aubergine in enough olive oil. Leave ½ of 1 aubergine to bake later on. When they are soft, add a good amount of salt, pepper and the cumin. Take a fork and mush the aubergine in the pan (It can be chunky).

3.     Add the drained lentils and season with pepper & salt. Add a bit of water and olive oil. Let this slowly cook for +/- 10 min.

4.    Mash everything again with a fork.  (Leave some chunks)

5.    Put the dip in a serving bowl.

6.    In the same pan, bake the other cubes of aubergine in the miso. Add a bit of water and bake till crisply and done.

7.    Place the miso aubergines over the dip. Finish with a few spoons of the green salsa and sesame seeds.

8.    Serve with bread!