Crispy, warmly spiced roasted lentils and tender aubergine come together with cool lemon yogurt and juicy pomegranate seeds. Warm flatbread makes it a complete meal.
This modern main course is all about contrast. Green or brown lentils are briefly roasted with cumin and smoked paprika, so some of the edges turn crispy while the inside stays firm. Don’t expect a hard, evenly crispy crust: cooked lentils contain moisture, so in the oven they mostly become drier and firmer. Draining them well and patting them thoroughly dry helps, as does spreading them out in a single layer on the baking sheet. For convenience, use cooked lentils from a can or jar; dried lentils need to be cooked until tender and cooled first.
Aubergine needs more time and heat than the lentils. Scoring the halves and roasting them cut-side down on the baking sheet helps the flesh cook evenly and gives the surface dark, charred spots. That color brings a roasted flavor, while the inside turns tender. Use two baking sheets if you can: an overcrowded sheet traps steam and leaves both the aubergine and the lentils less roasted. The aubergine is ready when a knife slides through the flesh without resistance.
The sauce is deliberately simple: full-fat yogurt is stirred with lemon juice, garlic, mint and salt. The cool, fresh sauce balances the warm spices and tender aubergine. Pomegranate seeds add a juicy, slightly tart bite; they’re usually easy to find in autumn and winter. Out of season, you can leave them out or replace them with small cubes of crisp apple. No fresh mint on hand? Use parsley for a different, but still fresh, herbal flavor.
Spoon the yogurt onto a platter and arrange the aubergine and lentils on top, so the sauce doesn’t cover all the crispy edges. Serve right away with warm flatbread to scoop up the yogurt and tender aubergine. A simple cucumber salad with lemon makes a good accompaniment if you’d like extra freshness. Store leftovers covered in the fridge and use within two days; keep the lentils, yogurt and pomegranate separate if you want to preserve their texture. Reheat the aubergine and lentils, then add the cold sauce and seeds.
Preheat the oven to 220 °C (200 °C fan). Line two baking sheets with parchment paper. Briefly rinse the lentils if they’re from a can or jar, then drain them well. Pat them thoroughly dry with a clean tea towel or paper towels.
Halve the aubergines lengthwise and score the flesh in a crosshatch pattern, without cutting through the skin. Place them cut-side up on a baking sheet. Brush with 1 tablespoon olive oil and sprinkle with half the salt and the pepper.
Toss the lentils with the remaining 2 tablespoons olive oil, cumin, paprika and the rest of the salt. Spread them out in a single layer on the second baking sheet.
Roast the aubergines for about 30–35 minutes, until the flesh is tender and has dark spots. Roast the lentils for 25–30 minutes, tossing them halfway through. Switch the baking sheets’ positions if needed; take the lentils out of the oven earlier if they’re already dry and firm.
Meanwhile, stir the yogurt until smooth with the garlic, lemon juice, mint and a pinch of salt. Taste and add a little extra lemon juice or salt if you like.
Warm the flatbreads briefly in the oven or in a dry frying pan. Spread the yogurt over a platter. Scoop the tender aubergine flesh from the skin and place it on the yogurt; scatter the roasted lentils and pomegranate seeds over the top. Serve with the warm flatbread.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.