Lentils with eggplant, tomato and yogurt

Preheat the oven to 230° with the fan running.

Place the eggplants on a baking sheet and roast them for 45 minutes, turning them over halfway through cooking, until the flesh is very tender and the skin is slightly smoky. Remove them from the oven, empty them and put the pulp in a colander to release all the liquid.

Place the cherry tomatoes on the same tray and bake for 12 minutes, until slightly broken and tender. Remove and set aside.

Meanwhile, pour the cooked lentils into a large bowl and add the eggplant pulp, tomatoes, oil, lemon juice, grated garlic, two teaspoons of oregano, salt and a good pinch of pepper. Mix well and transfer to a large bowl. Drizzle with the yogurt, raking the super with a fork to draw some stripes. Sprinkle the remaining oregano, some aromatic herbs (mint, coriander...), water it all with a drizzle of oil and serve.