Puy Lentil and Eggplant Stew

Adapted from Simple by Yotam Ottolenghi.

Ingredients

• 1 block extra firm tofu
• 1 tbsp avocado oil
• salt
• black pepper
• 3 tbsp olive oil, plus extra to serve
• 3 garlic cloves, thinly sliced
• 1 large red onion, finely chopped (1 cup/160g)
• 1½ tsp thyme leaves
• 2 small eggplants, cut into chunks, about 2 x ¾ inch/5 x 2cm (6 cups/420g)
• 7 oz/200g cherry tomatoes
• black pepper
• ¾ cup plus 2 tbsp/180g Puy lentils
• 2 cups/500ml vegetable stock
• ⅓ cup/80ml dry white wine
• 1¾ cups/450ml water
• 1 tbsp chili crisp

Instructions

1. Press tofu for 20 minutes to squeeze out excess liquid using a tofu press or heavy object. Crumble the tofu up into 1/2 inch pieces. Coat in a tbsp of avocado oil. Toss with 1/2 tsp of salt and 1/2 teaspoon of pepper. Bake in a 425F oven for 20 minutes.
2. Put 2 tbsp of oil into a large high-sided sauté pan and place over medium-high heat. Add the garlic, onion, thyme, and ¼ tsp salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.
3. Place the eggplant and tomatoes in a bowl and season with ¼ tsp of salt and plenty of pepper. Add the remaining 1 tbsp of oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the eggplant and tomatoes. Fry for 10 minutes, over medium-high, turning them often until the eggplant is soft and golden brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, water, and ¾ tsp salt. Bring to a boil. Decrease the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.
4. Serve warm or at room temperature, topping with baked tofu and a drizzle of the chili crisp.