Seared Aubergines & Cherry Tomatoes with Fried Lentils & Tahini Dressing

Method

1. Preheat the oven to 400°F/200°C. Halve the aubergines lengthwise.
2. In a large frying pan, heat several glugs of neutral oil over high heat until smoking. Add the lentils, season with a pinch of salt, and fry, stirring occasionally, until crisped, about 3 minutes. Remove from the heat and spoon the lentils from the pan, leaving the oil behind.
3. Return the pan to the heat, season the eggplant liberally with salt, and sear, cut-side down. When all the aubergine are in the pan and seared, transfer to the oven and roast until the aubergine are tender throughout, 15 to 25 minutes depending on size.
4. When the aubergine is cooked, transfer from the frying pan to a serving platter. Scatter the tomatoes over the aubergine and drizzle with the tahini dressing. Top with the herbs and serve.

For the Lemon Tahini Dressing

1. Whisk together all the ingredients with 125 ml of water and adjust the seasoning as desired. Add more water, 1 tbsp at a time, to thin as you like. Store in the fridge.