Warm Turkish Aubergine and Lentil Salad | Patlıcanlı Mercimek

Rinse the lentils thoroughly in a sieve. Then cook in plenty of unsalted boiling water for about 20 to 25 minutes until tender with a bite. Drain, let drip dry, and marinate while still warm with 2 tbsp olive oil, the juice of half a lemon, cumin, and a little salt and freshly ground pepper.

Meanwhile, wash, trim, and dice the aubergine into approx. 1.5 cm cubes. Heat 2 tbsp olive oil in a wide pan. Fry the diced aubergine over medium to high heat for about 8 to 10 minutes on all sides until golden brown and wonderfully tender. Season lightly with salt and finish with a pinch of chilli flakes and a little cumin.

For the yoghurt bed, stir the Greek yoghurt with a finely grated garlic clove, 1 tsp lemon juice, and a pinch of salt until smooth. Wash the parsley and mint, shake dry, and finely chop. Briefly toast the walnuts in a pan without oil and chop roughly.