Lentils, eggplant and cherry tomatoes

I can’t help it, again a Ottolenghi recipe from his new book Simple.

For 2p, put approx 1.2 kilo of medium sized halved eggplants, halved and with a few incisions, on baking paper. Spread a drizzle of olive oil. Bake in the oven at 220° until they are roasted (approx 40mins). Add 250 grams of cherry tomatoes and 4 chopped garlic cloves during the last 15 mins. I don’t remove the skin of the eggplant, because I try to prevent they will become black.

In the meanwhile, boil 150 grams of black lentils in salted water until al dente. Drain.

Spread the eggplant, the cherry tomatoes on a large dish. Mix with some lemon juice,  pepper and salt. Spread the lentils. Finish with salted low fat Greek yoghurt mixed with chopped fresh basil.


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