Ingredients

• 4 aubergines, pricked a few times with a knife (1.1kg)
• 300g cherry tomatoes
• 1cup Puy lentils
• 1½ tbsp lemon juice (1 lemon)
• 1 small garlic clove, crushed
• 3 tbsp picked oregano leaves or 1tbsp dried oregano
• 2 tbsp olive oil
• salt and black pepper
• 500g Skyr or low fat Greek yoghurt to serve

Directions

• Preheat the oven to 230°C fan or as high as your oven will go.
• Place the aubergines on a baking tray and roast for 1 hour, until the flesh is completely soft. Remove from the oven and, once cool enough to handle, scoop the flesh out into a colander. Set aside for 30 minutes to let liquid drain away. The skin can be discarded.
• Place the cherry tomatoes on the same tray and roast for 12 minutes, until slightly blackened, split and soft.
• Meanwhile, cook the lentils: fill a medium saucepan with plenty of water and place on high heat. Once boiling, add the lentils, lower the heat to medium and cook for 20 minutes, until soft but still retaining a bite. Drain, then tip them into a large bowl and add the aubergine flesh, tomatoes, oil, lemon juice, garlic, oregano, ½ tsp of salt, and a good grind of pepper. Mix well.
• Serve topoed with yoghurt.

Nutrition

Photos