Sliced Aubergine With Harissa Lentil Ragù & Whipped Tahini Sauce

Heat the oven to 200°C. Cook the lentils following pack instructions, then drain and set aside.

Slice down lengthways through the middle of 1 aubergine (keep the top intact), then turn the aubergine 90° and slice down lengthways again to create four ‘legs’. Slice down each leg in half, to create eight segments. Repeat with the second aubergine.

Drizzle the aubergines with a little olive oil and season with salt and pepper, getting into all of the insides. Place on a lined baking tray and roast for 35-40 mins, turning once or twice, until soft and cooked inside.

Meanwhile, make the lentil ragù. Finely slice the onion and mince the garlic. Add a good drizzle of olive oil to a frying pan and add the onion with a pinch of salt. Cook, stirring often, for about 8 mins until softened. Add the garlic and tomato purée and harissa and cook for 1 min before adding the canned tomatoes. Cook for another 6-8 mins, then add the cooked lentils.

To make the tahini sauce, whisk all of the ingredients together and season to taste.

To serve, spoon the tahini onto the bottom of a large serving plate and place the aubergines on top. Pour over the ragù and finish with the almonds and herbs.