Roasted Aubergine and Lentil Salad with Tahini
Makes 1 serving

INGREDIENTS
120 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
200 g Aubergine
8 g Olive oil (Tossed through the aubergine by hand before it goes anywhere near the tray. It looks like too little and is not.)
12 g Tahini
30 g Red onion
1 clove, about 3 g Garlic
Juice of a lemon Lemon juice
A teaspoon Ground cumin
A pinch Chilli flakes
A handful, chopped Fresh parsley
A handful, chopped Fresh mint

METHOD
1. Cut the aubergine into two-centimetre cubes, toss with the oil, cumin and salt, and roast at 220°C for twenty-five minutes until browned and collapsed.
2. Slice the onion thinly and leave it in half the lemon juice with a pinch of salt.
3. Whisk the tahini with the crushed garlic, the rest of the lemon and enough water to make a pouring cream.
4. Toss the lentils with the hot aubergine, spoon the tahini over, and finish with the onion, herbs and chilli flakes.

Contains sesame.

RECIPE NOTES
Aubergine soaks up whatever oil it is given, so the oil is weighed and rubbed in first rather than poured over on the tray.
It keeps two days in the fridge and is better cold on the second day than warm on the first.

Full recipe: https://www.getfuel8.com/recipes/roast-aubergine-lentil-tahini-salad
