Roast aubergine with lentils and yoghurt
Soft roast aubergine halves topped with warm tomato lentils and cool yoghurt. Scoring the flesh helps oil reach the middle without cutting through the skin.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 medium aubergines, about 600g total
- 400g tin green lentils, drained and rinsed (about 240g drained)
- 400g tin chopped tomatoes
- 2 garlic cloves, chopped
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 100g plain yoghurt
- 2 tsp lemon juice
Method
- Prepare the ingredients
Wash aubergines and trim stalks before halving. Drain and rinse lentils. Chop garlic and measure the cumin, keeping yoghurt chilled until needed for the cold sauce.
- Roast aubergines
Heat the oven to 220°C, or 200°C fan. Halve aubergines lengthways and score flesh in a shallow crosshatch without piercing skin. Brush cut faces with 1½ tbsp oil, place cut-side up on a tray and roast for 35–40 minutes until the flesh is completely soft.
- Warm lentils
Meanwhile warm remaining oil in a saucepan over medium-low heat. Cook garlic and cumin for 30 seconds, add tomatoes and lentils and simmer for 15 minutes until thick and hot, stirring occasionally.
- Make cold sauce
Mix yoghurt and lemon juice in a clean bowl. Refrigerate until ready to serve.
- Assemble
Serve two soft aubergine halves per person with the warm lentils spooned over and the cold yoghurt alongside. If the flesh remains spongy, roast longer before serving.
Make it work with what you have
- Larger aubergines need more oven time; judge tenderness through the thickest part.
- Keep the yoghurt cold rather than simmering it into the acidic tomato sauce.