Salted Kiss - Le Baiser salé
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Lentils with Aubergines, Tomatoes and Feta

Lentils married with Aubergines
 
Super Super bon and Super Super sain !
 
Ingredients for 2 or 3
 
4 small aubergines or 2 big, pricked a few times with a knife,
300g Cherry tomatoes,
180g Puy lentils ( or 350g ready-cooked lentils) or if not in your pantry, green lentils,
2 tbsp olive oil,
2 tbsp fresh lemon juice,
2 small crushed Garlic clove,
3 tbsp fresh picked Oregano leaves,
100g of Greek feta (or 100g Greek style yoghurt),
Salt and pepper.
if you have this spices ready to use please add :
2 teaspoons of Zaatar,
½ teaspoon of grounded ginger,
½ teaspoon of Paprika,
½ teaspoon of coriander leaves,

 
Method
 
  1. Preheat the oven to 220 fan or 250 normal heat.
  2. Place the aubergine on a baking tray and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky.
  3. Remove from the oven and, once cool enough to handle scoop the flesh out into a bowl.
  4. Set aside for approx. 28 minutes for any liquid to drain away. 
  5. Please discard the skin.
  6. Meanwhile, fil a medium saucepan with plenty of water and place on a high heat.
  7. Once boiling, add the uncooked lentils, lower the heat to medium and cook for approx.
  8. 20 minutes until soft but still retaining a bite.
  9. Drain, then set aside to dry out slightly.
  10. If starting with cooked lentils, just tip them into a large bowl and add the aubergine flesh, tomatoes, oil, lemon juice, garlic Oregano and all the listed spices if available.
  11. Mix well, then spoon into a large bowl. 
Top with the feta or yoghurt, swirling it through slightly so there are obvious streaks.
 
 
I recommend to buddy it up as well with naans.
This can be made up to 3 days in advance, up to the point of the feta or yoghurt being added.
Keep in the fridge until needed, or freeze it for 1 or 2 months
.
Thank you to the Chef Ottolenghi for the inspiration