Charred Aubergine with Spiced Tomato and Lentils with Herbed Yoghurt

Smoky aubergine halves served with cumin-spiced tomato lentils and lemony mint yoghurt. This nourishing vegan dish is quick to cook and deeply satisfying — perfect for a summer supper or mezze platter.

Charred aubergine half topped with red lentils and herbed yoghurt, garnished with fresh herbs on a rustic plate.

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Prep Time 30

Cook Time 10

Total Time 40

Course Dinner, Lunch

Cuisine Inspired by Middle Eastern Flavours

Servings people

Calories 290

Ingredients

Ingredients for Aubergine

1 unit aubergine | large, it's for 2 people (half each)
2 tsp olive oil
⅛ tsp salt

Ingredients for Spiced Tomato and Lentils

1 tsp olive oil
5 g fresh garlic | 1 clove; finely diced or finely grated
1 pinch salt
½ tsp cumin seeds
½ tsp ground cumin
½ tsp smoked paprika
90 g red lentils
60 ml water
⅛ tsp salt
⅛ tsp ground black pepper
400 g chopped tomatoes
2 pinches salt

Ingredients for Herbed Yoghurt

100 g plain yoghurt | use the one you like, unsweetened
1 unit lemon | the juice from; 2 tbsp + zest
3 tbsp fresh mint | finely chopped

Other ingredients

1 tbsp fresh chives

Instructions

Instructions for Aubergine

cut the aubergine in half, rub all over with oil and place into an air fryer. Add a pinch of salt across the top of each piece. Air fry at 200℃ for 18 minutes. Meantime, make the Herbed Yoghurt. If you haven't got an air fryer, you'll need to use an oven at 200℃ fan (220℃ conventional) and cook for 30 minutes on the middle shelf. With power costs as they are, it might be worth getting an air fryer, which is, after all, a small oven and much more efficient it is too ❣️
It is done when the skin is soft and when the flesh is giving and tender and creamy. If it's not these things, it's not cooked enough.
1 unit aubergine, 2 pinches salt, 2 tsp olive oil

Instructions for Spiced Tomato and Lentils

Whilst the aubergine is cooking, heat the oil on a low heat and cook the garlic and cumin seeds gently with a pinch of salt.
1 tsp olive oil, 5 g fresh garlic, ½ tsp cumin seeds, 1 pinch salt
When the garlic and cumin is cooked and aromatic, add the ingredients listed, stir to mix, and cook on a low heat for about 6-8 minutes. Don't overcook the lentils! Please ensure you can see that these are lentils not red mush. Meantime, cook the aubergine and make the Herbed Yoghurt.
½ tsp ground cumin, ½ tsp smoked paprika, 90 g red lentils, 60 ml water, ⅛ tsp salt, ⅛ tsp ground black pepper, 400 g chopped tomatoes

Instructions for Herbed Yoghurt

Put the yoghurt into a bowl and mix it up to break it up and make it smooth. Add the other ingredients and mix.
100 g plain yoghurt, 1 unit lemon, 3 tbsp fresh mint, ⅛ tsp salt
Chop the chives finely, ready to dress the dish.
1 tbsp fresh chives

Finishing and Serving

Test the aubergine is cooked and soft. Serve half per person, topped with the Spiced Tomato and Lentils, and a spoon of the yoghurt, topped with the chives.
You could serve this with all manner of carbohydrate side dishes. Also, bean salads to further increase the protein count.

Nutrition

Calories: 290kcalCarbohydrates: 42gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 1036mgPotassium: 1025mgFiber: 17gSugar: 10gVitamin A: 908IUVitamin C: 25mgCalcium: 224mgIron: 7mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.