The finished recipe. Roasted Aubergine and Lentil Salad with TahiniIngredients 1 to 6. 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 GarlicIngredients 7 to 11. Juice of a lemon Lemon juice. A teaspoon Ground cumin. A pinch Chilli flakes. A handful, chopped Fresh parsley. A handful, chopped Fresh mintStep 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.Step 2. Slice the onion thinly and leave it in half the lemon juice with a pinch of salt.Step 3. Whisk the tahini with the crushed garlic, the rest of the lemon and enough water to make a pouring cream.Step 4. Toss the lentils with the hot aubergine, spoon the tahini over, and finish with the onion, herbs and chilli flakes.
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