Chef's Special with celebrity chef Alex MacKay

I started to work in restaurants when I was asked to leave school at the age of 15. I got three different jobs washing dishes then as a chef’s apprentice. At 19 I bought a one-way ticket to France, worked in three two-star Michelin restaurants there, came to work for Raymond Blanc, went away to Bermuda, then came back to run the cookery school at Le Manoir. I was transformed from a chef into a teacher and writer. I stayed with RB for three more years, then, over a decade ago, I went out on my own. I am now The Merchant Gourmet Cook, author of Cooking in Provence and Alex Mackay’s Cookbook for Everybody Everyday, a teacher, a husband, a father and a food lover.

My mum’s eggplant with cumin, cardamom, creamy lentils, almonds & grapes

This is a very special meal for me as it was the only one in my latest book  that mum and I ate together. Mum loves aubergines and they went back to being called eggplants for a mealtime.

The lentils’ texture and taste make this an excellent dish for kids; try starting them with more familiar curry powder if it helps.

By all means chop the aubergine and mix it through the lentils. It can be pureed or chopped for babies and toddlers. Don’t freeze, the yoghurt will separate.

Prep Ahead: The lentils can be cooked one day ahead.
Prep/Cooking: 35-40 mins
Active Time: 35-40 mins

Ingredients
* 1 large aubergine
* 1 tsp ground cumin
* 1 tsp ground cardamom
* 2 tbsp extra virgin olive oil
* 2 tbsp & 250ml grape juice
* 1 medium onion, peeled, chopped 1cm
* 2 garlic cloves, peeled, thinly sliced
* 1 & 1/2 tbsp grated ginger
* 1 heaped tbsp tomato puree
* 30g ground almonds
* 1 tsp vegetable bouillon powder
* 100ml whipping cream
* 1, 250g pouch of Merchant Gourmet cooked Puy lentils
* 12 grapes, quartered  
* 4 tbsp sliced basil leaves
* 4 tbsp Greek yogurt
* Salt

Pre-heat your oven to 220C/ Gas 7, position top shelf.

Start with the aubergine. Cut it in half lengthways. Score the flesh side in a criss cross pattern. Peel or slice a 10cm long, 3cm wide strip of skin off the bottom of each half. Get a small baking sheet. Line it with greaseproof paper. Put the aubergine halves onto the baking sheet.

Get a small bowl. Add 1/2 tsp each of cumin and cardamom, 1 tbsp EV olive oil and 2 tbsp grape juice. Mix together well.  Season with salt. Brush the aubergine flesh vigorously with 1/2 the mixture. Bake the aubergine, scored side up for 20-25 minutes until soft. Brush half of the remaining grape juice mixture over the top while the aubergine is still hot. 

While the aubergines roast, make the creamy lentils. Get a medium sized shallow pan. Add 1 tbsp of extra virgin olive oil, the onions, garlic and ginger. Cover. Put the pan onto a medium heat. Sweat for seven minutes until soft. 

Add the tomato puree, 1/2 tsp each cumin and cardamom and the almonds. Turn the heat to high. Fry for two minutes. Keep stirring so it doesn’t burn. Whisk in 250ml grape juice, the vegetable bouillon and the whipping cream. Bring to the boil. Turn the heat to low. Simmer for five minutes.  Add the lentils straight from the pouch. Bring back to the boil. Simmer for two minutes. Season to taste with salt. Add the aubergines to the pan.

Mix the grapes and basil with the remaining olive oil mixture and scatter them over the top. Spoon on the yogurt.

Recipe adapted from Alex Mackay’s Cookbook for Everybody Everyday (Bloomsbury £20)