Step-by-Step Instructions

1. Get frying pan and saucepan

   1 min

   Take out a large frying pan and a saucepan.

   Equipment: large frying pan, saucepan

2. Prep and cook aubergine slices

   11 min

   Trim the aubergine and slice it into 1.5 cm thick rounds. Place your frying pan over medium-high heat and add a generous drizzle of olive oil. Lay the aubergine slices in the pan once the oil is hot, and cook until tender and golden on both sides, about 8–10 minutes. Season both sides with salt and pepper as they cook.

   Equipment: large frying pan, knife, cutting board

3. Cook spiced lentils in saucepan

   5 min

   Drain the black lentils . Pour the spiced lentil sauce into your saucepan along with the lentils. Place over medium heat and cook until piping hot, around 4-5 minutes. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

   Equipment: saucepan, colander, wooden spoon

4. Warm the flatbreads

   2 min

   Wipe the frying pan you used for the aubergines and place it over medium-high heat. Warm the flatbreads by dry-frying (without oil) for 1-2 minutes, or until lightly toasted. Alternatively, you can bake or grill them in the oven until warmed through.

   Equipment: large frying pan, oven

5. Pick and slice mint leaves

   2 min

   Pick the mint leaves and roughly slice them.

   Equipment: knife, cutting board

6. Assemble and serve the dish

   4 min

   To serve, divide the saucy spiced lentils between serving bowls and lay the sautéed aubergine slices on top. Add dollops of garlic yoghurt , scatter over the sliced mint leaves, and serve with warm garlic & herb flatbreads on the side. Enjoy!

   Equipment: serving bowls, spoon