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1
Preheat oven to 350F/180C.
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2
Deeply score the flesh of the eggplant halves in a diagonal crisscross pattern without cutting through the skin. A small paring knife works best for this task.
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3
Roast in the oven for about 40 minutes, checking periodically. The eggplants are done when the flesh is tender and the skin (which is edible) has gone slightly crispy.
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4
Cook the lentils by bringing them to a boil with 3 cups water and a pinch of salt. Reduce heat to simmer and partially cover the pot with an angled lid. Cook 20 to 30 minutes until the lentils are tender but retain a firm bite. Drain and set aside.
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5
Toast the almonds by scattering across a baking tray and placing in an oven heated anywhere from 300 to 350F/150-180C. Toasting will take 5 to 15 minutes, depending on the oven temperature. Give them a stir every 5 minutes. You'll know they're done when they give off a warm, nutty aroma. To be sure, bite into one. If there's a nice snap and a toasted flavor, and if the interior has darkened a bit, they're ready to come out of the oven.
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6
Heat a large pan over medium heat. Once hot, add the oil and heat another minute. Add the leeks to the pan, they should give a satisfying sizzle. Stir frequently and cook about 4 minutes before adding the garlic and chili. You may need to turn the heat down while cooking so the leeks don't color. Once the leeks are softened and glistening, stir in the spices and a good pinch of salt then cook another 2 minutes.
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7
Next stir in the cooked lentils, toasted almonds, dates, olives and leftover cooked veg (if using). Continue cooking just long enough for everything to heat. Taste and adjust seasoning with lemon juice, salt and black pepper. Stir in parsley just before serving.
