Charred Aubergine with Spiced Tomato and Lentils with Herbed Yoghurt

‘After a lifetime of absolutely detesting aubergine (mainly due to watery ratatouille in restaurants) Julia persuaded me to give it “one more chance”. Well, with this recipe I’m a convert. No waxy skin with watery flesh here! The skin was lovely and soft and the flesh creamy. Who would have guessed that if you cook something properly it tastes entirely different!!! I’ve had to give 5 stars as its taken me from like to dislike in one meal.’
Kerry B, Cumbria; Black Labrador Member

✨ Before We Begin…

This is the kind of meal that smells amazing before you’ve even started plating. The lentils bubble in their cumin-spiced sauce while the aubergine chars to smoky tenderness — and the yoghurt, sharp with lemon and mint, ties it all together. It’s generous without effort, grounding without fuss — and a joy to share.

‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer

The Cook’s Mind

Make-Ahead

• The lentils and yoghurt can both be made up to 2 days in advance.
• Reheat lentils gently and serve yoghurt cold.

Freezer-Friendly

• The lentils freeze well for 2–3 months.
• Aubergine and yoghurt are best fresh — freeze only if needed and expect some texture loss.

Rescue Mission – What To Do When Things Go Wrong

• If lentils start to break down, reduce heat immediately and stir less.
• If yoghurt splits, stir in a spoonful of plant milk to bring it back together.
• If aubergine is undercooked, give it more time — softness is key.

Key Substitutions

• Use Greek-style vegan yoghurt for extra creaminess.
• Swap mint for coriander or parsley if needed.
• Replace red lentils with yellow split peas (but increase cooking time).

Cooking Parlance

• “Charred” means soft with darkened skin — not burnt, but roasted to flavour.
• “Don’t overcook the lentils” means stop when they’re soft but still holding their shape.

A Note on Origin

There’s a whisper of the Levant in this recipe — the kind of dish that would feel at home on a sun-dappled terrace with flatbread and herbs on the table. It’s not traditional, but the spirit is there: spice, softness, and fresh herbs coming together in something deeply satisfying.

Ingredient Focus: Aubergine

Aubergines take on flavour like old souls — they soften, darken, and deepen with a little heat and time. Here, they’re halved and charred, their flesh melting under the weight of spiced lentils and yoghurt.

✨ Earthy elegance — smoky, soft, and unashamedly rich.

To Ingredient Focus: Aubergine

My Favourite Way To Eat

With flatbread, outside, with no shoes on — ideally after a long walk and before a late sunset. Georgia at my feet, a breeze carrying the scent of herbs and heat. The kind of dish you eat slowly, musing whilst you listen to the sound of summer.

Serving Suggestions

– Serve with warm flatbread or toasted sourdough.
– Add a crisp cucumber and radish salad on the side.
– Turn into a mezze board with hummus, olives, and pickles.

Multi-Purpose Recipe

This recipe has more than one life…
Serve it plated for dinner, piled into wraps, or spread on toast the next day.
– Use leftovers to stuff roasted peppers or courgettes.
– Turn into a dip-style dish for picnics or mezze nights.

Why You’ll Love This Recipe

It’s satisfying and stylish — smoky aubergine, silky lentils, tangy yoghurt — all done with just a few ingredients. Great for guests, gorgeous for one. Flexible, fridge-friendly, and endlessly flavourful.

What Will You Learn Whilst Making This Recipe?

You’ll learn how to cook lentils that stay distinct, how to char aubergine until just right, and how to balance cool and hot components. You’ll also practise seasoning with intuition and building layers of flavour with spice and acid.

Handpicked to Go With This One

A few recipes that play well together — flavour friends, not just neighbours.

• Saffron Skies and Moroccan Nights Tagine
• Red Apple, Walnut and Sultana Salad with Dried Lime and Clove Dressing
• Magic Beet and Black Bean Hummus: A Fantastical Plant-Based Delight
• Spiced Red Lentil Kofta with Harissa Mayo

Waste Less: How To Use Up Your Ingredient Stash!

Got something spare — a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️

Charred Aubergine with Spiced Tomato and Lentils with Herbed Yoghurt Recipe

Next Steps?

 You’ve got the full recipe — now take it further. Inside Black Labrador, you’ll find structured video courses and an ever-growing cookbook designed to help you cook with understanding, not guesswork. Learn, revisit, and deepen your skills at your own pace.