Roasted Aubergine, Tomato& Puy Lentils with Black Garlic Yoghurt

Preheat the oven to 350°F fan.

Place the aubergine, red onion, cherry tomatoes, bruised garlic cloves, and thyme sprigs on a large roasting tray. Drizzle with extra virgin olive oil, season with sea salt and black pepper, and massage until everything is evenly coated. Spread the mixture out in a single layer.

Roast for about 60 minutes, turning the vegetables halfway through, until they are caramelised and softened.

Remove the tray from the oven. Fold in the tinned anchovies, thinly sliced red chilli, lemon zest, torn basil leaves, and the cooked Puy lentils. Squeeze the roasted garlic cloves from their skins and mix them through the vegetables.

Blend the black garlic cloves with 1 tbsp Greek yogurt, 1 tsp extra virgin olive oil and 0.5 tsp sea salt in a blender until smooth. Fold in the remaining 4 tbsp Greek yogurt until fully combined.

Spread the black garlic yoghurt on the base of each plate and top with the roasted vegetable–lentil tray bake.