Greek-style aubergine with lentils and tahini drizzle

Ingredients

For 1 serving

• Eggplant300 g
• Cooked lentils180 g
• Onion50 g
• Tomatoes120 g
• Cinnamon1 pinch
• Dried oregano1 teaspoon
• Tahini15 g
• Lemon juice15 ml
• Parsley5 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: sesame,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C. Halve the aubergines lengthways, score the flesh in a criss-cross without piercing the skin, salt, brush with half the extra virgin olive oil and roast cut side up for 30 minutes, until the flesh is very soft.
2. Meanwhile chop the onion and dice the tomatoes. Heat the remaining oil in a frying pan over medium heat and fry the onion for 4 minutes, until soft.
3. Add the tomatoes, cooked lentils, cinnamon, dried oregano and salt and cook for 10 minutes, stirring, until thick.
4. Mash the aubergine flesh with a fork right in the skin, making a hollow in the centre, and fill with the lentils.
5. Thin the tahini with the lemon juice and cold water, added a spoonful at a time, to a pourable cream; drizzle it over the aubergines and finish with chopped parsley.