Step 1

Start by preparing the eggplants: Wash the eggplants and prick them several times with a thin knife; this step is essential to let the smoke pass through the flesh. Heat two gas burners to medium-high heat. Place the eggplants directly over the open flame, and cook for 5-6 minutes. Turn the eggplants using spoons or gloves (be careful not to burn yourself), and cook for another 5-6 minutes. Continue cooking, turning occasionally until the eggplants look burnt, the skin should appear dried and cracked, and the flesh should be very soft (see photos). This step took me about 25 minutes.

Step 2

Transfer the charred eggplants to a baking dish and cover with foil. Let cool for 20 minutes or until cool enough to handle. Peel the eggplants and discard the black skin; it's okay if there are still a few pieces of skin here and there.

Step 3

Place the eggplant flesh in a food processor and process until you get a purée. Alternatively, you can use a fork to mash the eggplant flesh. Set the eggplant purée aside.

Step 4

Heat the oil in a large saucepan over medium heat. Once hot, add onion, garlic, and ginger. Cook until the onions are soft. Add salt, coriander, cumin, fenugreek, smoked paprika, chili, and turmeric. Stir and cook for 2-3 minutes.

Step 5

Add the tomato paste, red lentils, water, and eggplant purée to the saucepan. Bring to a boil, then lower the heat and let simmer partially covered for about 25 minutes or until lentils are cooked. Taste and adjust seasonings if needed.

Step 6

Serve over a bed of rice, quinoa, or with naan. Before serving, you can stir in a tablespoon of coconut cream, or dairy-free yogurt and top with fresh basil.