-
1
Heat the oven to 180u00b0 C (356u00b0 F).
-
2
Chop the aubergine into small chunks and place on a non-stick oven tray. Drizzle over 2 tablespoons oil and toss the aubergine until coated.
-
3
Bake aubergine in the oven for 20 to 25 mins until softened and slightly crispy.
-
4
Drain the tofu (it usually comes in a pack with liquid) and press with paper kitchen towels until as dry as possible. Cut into chunks.
-
5
Fry the tofu pieces gently in 1 tablespoon oil, turning as required, until slightly golden on all sides.
-
6
Put the pomegranate molasses, soy sauce, and chili powder into a bowl and mix. Add the tofu pieces and turn them in the marinade. Leave to soak while you prepare the sauce.
-
7
Gently fry the chopped onion in 1 tablespoon of oil until it is softened. Add the spices and fry gently for a few minutes, adding a little water if necessary.
-
8
Add the tinned tomatoes and the whole chilis, pierced with a sharp knife to release their flavor. Cook for ten minutes on a medium heat to reduce and thicken the sauce. Check for seasoning and add salt if required. Add the lentils and heat through.
-
9
Add the eggplant and tofu to the sauce and then heat through over low heat for 10 minutes.
-
10
Sprinkle shredded mint or chopped coriander (cilantro) leaves to garnish.
