Rich, and oh so delicious baked eggplant with garlicky, spicy lentils and tomatoes and a fresh herby topping.
Eggplants (or aubergine or brinjal) are plentiful, affordable and in absolutely perfect condition right now in New Zealand, so I’ve been eating them at least once a week – one way or another. I’m always happy enough with plain grilled, baked or fried eggplant as a side dish or to add to heartier salads, I love it cooked with a miso glaze, and I also adore it slow cooked, silky soft and full of flavour as it is in this dish.