Ottolenghi's Puy Lentils with Eggplant, Tomatoes, and Yogurt

 From "Simple"

Worth doubling! The reader may realize that there are two Ottolenghi puy lentil and eggplant and tomato dishes on here. That is okay. 

4 eggplants (2 lb 6 oz/1.1 kg)

10 oz/300 g cherry tomatoes

3/4 cup Puy lentils

2 tbsp olive oil

1.5 tsp lemon juice

1 small garlic clove, crushed

3 tbsp oregano leaves (I subbed less dried oregano)

Salt and pepper

6 tbsp/100 g Greek-style yogurt

1. Preheat oven to 475 or as high as your oven will go.

2. Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Remove from the oven and, once cool enough, handle, scoop the flesh out into a colander. Set aside, in the sink, or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

3. Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened, split, and soft. Remove from the oven and set aside. 

4. Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly. If starting with ready-cooked lentils, just tip them into a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tbsp of oregano, 3/4 tsp salt, and a good grind of pepper. Mix well, then spoon into a large shallow bowl. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tbsp of oregano over the top, drizzle with a little oil, and serve.