Ingredients

The following ingredients have 4 Servings
  • 2 aubergines, sliced into 1cm rounds
  • 2 tsp olive oil
  • 4 large ripe tomatoes, halved
  • a handful flat-leaf parsley, roughly torn to serve
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • ½ tsp ground cinnamon
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • 400g tin chopped tomatoes
  • 400g tin green lentils, drained and rinsed
  • 1 tsp Marmite
  • 8 tbsp unsweetened soya yogurt
  • a pinch freshly grated nutmeg
  • a drizzle extra-virgin olive oil

Instruction

  • Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.
  • For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes.
  • Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.