Smoky Eggplant and Lentils with Yoghurt and Tomatoes

Ingredients

Makes 4

4Eggplants

250 gCherry tomatoes

160 gLentils (Puy or brown, uncooked)

2 tbspExtra-virgin olive oil

1½ tbspLemon juice

1 clovesGarlic

1 tbspDried oregano

100 gGreek yoghurt (full-fat, plain)

1 tspSalt

1 pinchBlack pepper

½ tspChilli flakes(Optional)

Steps

Preheat the oven to 230°C fan-forced.
Prick each eggplant a few times with a knife and crush the garlic.
Place the whole eggplants on a baking tray and roast for 1 hour, turning them over halfway, until completely soft and collapsing. Add the cherry tomatoes on a separate baking tray when there is 15 minutes left on the timer.
Remove the eggplants from the oven. Once cool enough to handle, scoop the flesh into a colander set over a bowl and discard the skins.
Let the flesh drain for 20 minutes, or speed up the process by firmly pressing the flesh against the mesh with the back of a spoon to immediately force the water out.
Fill a medium saucepan with plenty of water and bring to a boil. Add the lentils, reduce the heat to medium, and cook for 20 minutes until they are soft but still have a little bite. Drain the lentils and set aside to dry out slightly.
In a large bowl, mix the cooked lentils, eggplant, roasted tomatoes, extra-virgin olive oil, lemon juice, garlic, oregano, salt, a heavy grind of pepper and chilli flakes, if using.
Spoon the mixture into a large shallow bowl. Top with the yoghurt, swirling it through slightly to create streaks.

Recommendations

This recipe uses 1 tablespoon of dried oregano, but if you have fresh oregano available, use 2-3 tablespoons for a brighter, more vibrant herbal flavour.

Storage

Refrigerate the eggplant and lentils in an airtight container for up to 3 days. Keep the yoghurt and fresh herbs separate and only add when you're ready to serve.

Reheating

Can be served cold, at room temperature, or gently warmed through.

Smoky Eggplant and Lentils with Yoghurt and Tomatoes

Ingredients

Steps

Recommendations

Storage

Reheating

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