Roasted Eggplant with Lentils and Tomato
 
 
Ingredients
  • 4 small (or 2 large) eggplants (weighing about 2 lb 6 oz/1.1 kg) pricked a few times with a knife
  • 10 oz/300 g cherry tomatoes
  • ¾ cup/160 g green lentils
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 ½ tbsp lemon juice
  • 1 small garlic clove, peeled and crushed
  • 3 tbsp oregano leaves
  • Salt and black pepper
  • 6 tbsp Greek-style yogurt
Instructions
  1. Heat the oven to 475 F/250 C, or its highest setting. Put the eggplants on two baking trays and roast for an hour, turning them halfway, until the flesh is completely soft and slightly smoky. Remove and, once cool enough to handle, scoop out the flesh into a colander (discard the skins) and leave in the sink or over a bowl for 30 minutes, so any excess liquid drains away.
  2. Scatter the tomatoes on one of the now-empty aubergine trays and roast for 12 minutes, until slightly blackened, split and soft.
  3. Alternatively, if you have a gas stovetop, line your stove top with foil, and cook the eggplants over the open flame (this will intensify the smoky flavor of the dish), turning occasionally with long tongs until all sides of the eggplants are burnt, about 15 to 20 minutes. While the eggplant drains, cook the tomatoes in a large skillet over medium-high heat until they are slightly blackened, split and soft, about 10 to 12 minutes.
  4. While the eggplant drains, bring a large saucepan of water to a boil, add the lentils and a dash of salt, turn down the heat to medium and cook for 20 minutes, until they’re cooked but still have some bite. Drain and set aside to steam dry a little.
  5. Tip the lentils into a large bowl and add the eggplant, tomatoes, oil, lemon juice, garlic, four tablespoons of oregano, one and a half teaspoons of salt and lots of pepper. Mix to combine, then spoon into a shallow serving bowl. Top with yogurt and swirl it through to create white streaks. Sprinkle the remaining oregano, drizzle with a little oil and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-eggplant-with-lentils-and-tomato/