Lentil and eggplant bowl

Lentils are such a healthy and filling meal or addition to a meal.

This bowl might not be the most esthetically pleasing, but it is definitely the most satisfying! It can be made either as a main course or a side dish, depending on your mood.

Ingredients (serves 4 as a side)

• 4 eggplants

• 300g of cherry tomatoes

• 2 cloves of garlic

• 350g tinned lentils, or 150g dried

• 1 tablespoon of lemon juice

• 1 small pot of greek yogurt

• a sprinkle of dried oregano

• 2 tablespoons of olive oil

• salt and pepper to taste

• pinch of cumin

Method

• Set your oven to warm up at 230C.

• Meanwhile prick the eggplants with a fork, and once the oven is warm put them in for one hour.

• Once they are done remove the skins, and set in a colander to drain.

• Meanwhile place the tomatoes and the garlic, in its skin, in the oven for 15-20 minutes, or until the tomatoes have softened and split.

• Set the tomatoes aside in a bowl.

• In a separate bowl mash the garlic with a fork, then add to the tomatoes.

• Season with oregano, salt and pepper.

• Once the eggplant has fully drained (approx. 30 minutes), add to the tomato and garlic mixture. Use a fork to mash and combine.

• Meanwhile the lentils should be cooking (with a sprinkle of cumin). When they are done, add to the main mixture and combine.

• Add the lemon juice and olive oil and mix well.

• Add the yogurt and then serve!