Simon Rimmer’s fiery aubergine starter makes a great début to an Asian-style meal.
4 tbsp olive oil
4 aubergines, cut in half lengthways, then into half moons 2.5cm/1in thick
1 tbsp vegetable oil
1 onion, grated
1 garlic clove, crushed
4 bird's-eye chillies, chopped
4 tomatoes, chopped
2 tsp caster sugar
2 tsp dark molasses sugar
100g/3½oz cooked red lentils
plain yoghurt
chopped fresh coriander
1 lime, cut into wedges
Drizzle the oil over the aubergine slices, season with salt and mix well.
Heat a griddle pan until hot and fry the aubergine slices, in batches, for 2-3 minutes on each side, or until golden-brown and cooked through. (Remove each batch from the pan and set aside in a warm place.)
For the sambal, heat the oil in a wok, add the grated onion and garlic and stir-fry for one minute. Add the chillies, reduce the heat and stir-fry for a further 3-4 minutes.
Add the tomatoes, sugar and molasses and cook gently for a further 20 minutes, or until the tomatoes have broken down and the mixture becomes a thick paste.
To serve, spoon the lentils onto serving plates. Top with the aubergines and a spoonful of yoghurt. Sprinkle over the coriander and garnish with lime wedges. Spoon the sambal into a small bowl and serve alongside, as a dipping sauce.
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