1/4 lb lentils
1/2 tsp salt
8 oz aubergines
4 garlic cloves
1 fresh chilli
2 tbs vegetable oil
4 tbs water
10 mint leaves
Cover lentils with fresh water, add salt, bring to a boil and cook, covered for 1/2 hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces.
Pound the garlic and chilli together. Then fry them in the vegetable oil until golden.
Add the lentils, aubergine pieces and water to the garlic and chilli in the pan. Continue frying for 2-3 minutes until the aubergines are cooked.
Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat.