Puy Lentils with Eggplant, Tomatoes, and Yogurt
Puy Lentils with Eggplant, Tomatoes, and Yogurt (Photography by Jonathan Lovekin)
Serves four as a starter or side or two as a main
For the sake of ease, I’ve roasted the eggplant here in a hot oven. If you want to really get a smoky taste into the flesh of the eggplant, though, it’s best to put it directly on the open flame on your stove. I line my stove top with foil when doing this (making holes for the flames to come through), then use long tongs to help turn the eggplant 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 1 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 yogurt being added. Keep in the fridge until needed.