Eggplant, Lentiland Tahini Traybake

Preheat the oven to 400°F (392°F) and line a large baking tray with parchment paper.

In a large bowl, combine the cubed eggplant with olive oil, ground cumin, ground coriander, smoked paprika, cinnamon, salt and black pepper; toss until evenly coated.

Spread the seasoned eggplant in a single layer on the prepared tray and roast for 20 minutes, stirring halfway through for even browning.

Remove the tray, add the sliced red onion and red bell pepper, and toss briefly to coat with any remaining oil and spices.

Return the tray to the oven and roast an additional 15 minutes, or until the vegetables are softened and lightly caramelised.

While the vegetables finish roasting, place the cooked green lentils in a bowl and break up any large clumps.

When the vegetables are done, remove the tray and immediately stir in the lentils, distributing them evenly throughout the vegetables.

Scatter the feta cheese over the top of the tray; the residual heat will begin to soften the cheese.

Place the tray back in the oven for a final 5–7 minutes, just to warm the lentils and melt the feta slightly.

Meanwhile, prepare the tahini‑yoghurt drizzle: in a small bowl whisk together the Greek yoghurt, tahini, lemon juice and a splash of warm water until the sauce is smooth and pourable.

Remove the tray from the oven and let it rest for 2 minutes.

Drizzle the tahini‑yoghurt sauce evenly over the hot traybake.

Garnish with freshly chopped parsley and a generous sprinkling of pomegranate seeds.

Serve warm, or allow to cool to room temperature and store leftovers in an airtight container for up to 3 days.