Ingredients

• 2 aubergines
• 2 garlic cloves
• chopped
• 1 lemon
• 1 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1 aubergine
• sliced
• 2 tbsp olive oil
• 1 garlic clove
• chopped
• 150g/5½oz cooked Puy lentils
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 shallots
• chopped
• vegetable oil
• for deep-frying
• 300g/10½oz chickpea flour
• 2 aubergines
• cut into finger lengths
• 1 lemon
• grated zest only
• 2 tbsp chopped fresh parsley
• 1 red chilli
• finely chopped
• 100g/3½oz salted ricotta

Directions

• For the baba ganoush
• hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes
• then wash off the blackened skin and scoop out the flesh.
• Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve.
• For the lentils and grilled aubergine
• heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil
• garlic and parsley. Mix to coat the aubergine.
• Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side.
• Mix the lentils with the remaining ingredients and season with salt and pepper.
• Put the griddled aubergines onto a serving plate and pile the lentil mixture on top.
• For the aubergine fritters
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes
• or until golden. Leave to drain on kitchen paper.
• Mix the lemon zest
• parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta.