Spiced Aubergine and Lentil Tagine with Yoghurt

Ingredients

• 2 aubergine
• 200 g red lentils
• 400 g tinned chopped tomatoes
• 1 onion
• 3 garlic cloves
• 2 tbsp ras el hanout
• 3 tbsp olive oil
• 150 g Greek yoghurt
• 1 lemon
• 15 g fresh mint

Method

1. 1

   Cut the aubergines into large chunks, toss with 1 tablespoon of olive oil and roast in a 200°C oven for 20 minutes until golden and soft.

2. 2

   Meanwhile, heat the remaining oil in a pan. Dice and soften the onion for 5 minutes. Crush in the garlic and add the ras el hanout, stirring for 1 minute.

3. 3

   Add the red lentils, tinned tomatoes and 400ml water. Simmer for 15 minutes, stirring occasionally, until the lentils are soft.

4. 4

   Stir in the roasted aubergine and a squeeze of lemon juice. Simmer for 5 minutes to combine the flavours.

5. 5

   Serve in deep bowls with a dollop of Greek yoghurt, a scattering of fresh mint and warm flatbread on the side.