Moroccan-Spiced Aubergine and Lentil Traybake

Ingredients

• 2 aubergines
• 2 tinned green lentils
• 400 g tinned chopped tomatoes
• 1 red onion
• 2 tsp ras el hanout
• 0.5 tsp ground cinnamon
• 4 tbsp olive oil
• 15 g fresh mint

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Cut the aubergines into 2cm cubes and the red onion into wedges. Spread over a large roasting tray.

2. 2

   Drizzle generously with olive oil, scatter over the ras el hanout and cinnamon, season well and toss to coat. Roast for 25 minutes.

3. 3

   Drain the lentils and stir them into the tray along with the tinned tomatoes. Mix well and return to the oven for a further 20 minutes until the sauce has thickened.

4. 4

   Scatter over fresh mint leaves and serve with flatbreads or rice.