Puy lentils with aubergine, tomatoes and yoghurt

Name: Puy lentils with aubergine, tomatoes and yoghurt
Cuisine: European
Ingredients: 4 aubergines, pricked a I/2 few times with a knife (1.lkg); tbsp lemon juice small garlic clove, crushed; tbsp picked oregano leaves; 100g Greek-style yoghurt; black pepper; 300g cherry tomatoes; 160g Puy lentils ( or 350g ready-cooked lentils, if you want to save time); salt 2 tbsp olive oil, plus extra to drizzle

4 steps

For the sake of ease l've roasted the aubergines here in a hot oven. If you want to really get a smoky taste into the flesh of the aubergine, though, you re best to put it directly on the open flame on your stove. Iline my stove top with foil when doing this (making holes for the flames to come through), then use long tongs to help turn the aubergine so that all sides get burnt. This method can be a bit messy, but the upside is that it takes just 15-20 minutes, rather than an hour, and the resulting smoky taste is more intense. This can be made up to 3 days in advance, up to the point of the yoghurt being added. Keep in the fridge until needed.

Updated at: Sun, 25 Aug 2024 20:23:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories595.3 kcal (30%)

Total Fat12.7 g (18%)

Carbs98.4 g (38%)

Sugars37.5 g (42%)

Protein35.2 g (70%)

Sodium7038.9 mg (352%)

Fiber38.1 g (136%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4aubergines

pricked a I/2 few times with a knife

100gGreek-style yoghurt

black pepper

300gcherry tomatoes

160gPuy lentils

if you to

2 Tbspsalt

olive oil

plus extra to drizzle

Instructions

Step 1

Preheat the oven to 230 C fan or as high as your oven will go.

Step 2

Place the aubergines on a baking tray and roast for I hour, tumning them over halfway through, until the flesh is completely soft and slightly smoky. Remove from the oven and, once cool enough handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

Step 3

Place the cherry tomatoes on the same tray and roast for 12 minutes, until slightly blackened, split and soft. Remove and set aside.

Step 4

Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place on a high heat. Once bolling, add the lentils, lower the heat to medium and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly, If starting with ready-cooked lentils, just tip them into a large bowl and add the aubergine flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of oregano, 3/4 teaspoon of salt and a good grind of pepper. Mix well, then spoon into large shallow bowl. Top with the yoghurt, swirling it through slightly so there are obvious streaks. Sprinkle over the remalning tablespoon of oregano, drizzle with a little oil, and serve