Braised Aubergine Lentils With Pesto Yoghurt

Heat oven to 200°C. Cut the top off the garlic bulb then drizzle with olive oil, season with salt and wrap in tin foil.

Finely dice the onion and add to a baking tray along with the tomatoes, lentils, thyme and stock. Mix well and season with salt and pepper then cover with tin foil.

Pop the tray and the wrapped garlic bulb in the oven for 30 mins.

Meanwhile, quarter the aubergine lengthways. Heat oil in a pan over a high heat and fry the aubergine until golden on each side. Remove from the pan and drain on kitchen paper, then season with salt and pepper.

Remove the roasted garlic bulb and cooked lentils from the oven, removing the tin foil from the tray. Let the garlic cool slightly then squeeze out the flesh, mash it up with a fork and mix it through the lentils.

Top the lentils with the aubergine, nestling them in. Return the tray to the oven for 20-25 mins.

Mix the yoghurt with the pesto. Divide the lentils and aubergines between bowls and top with the pesto yoghurt and toasted almonds.