Charred Aubergine with Spiced Tomato and Lentils with Herbed Yoghurt

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

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.

5 from 1 vote

Photographed truthfully. If you cook it, yours will look like mine.

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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/Seving 290 kcal

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

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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.

Keywords air fryer dinner, charred aubergine, eggplant, plant-based aubergine recipe, spiced lentils, vegan mezze, vegan yoghurt sauce

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