Puy lentils with aubergine, tomatoes and yoghurt

For the sake of ease I’ve roasted the aubergines here in a hot oven. If you want to really get a smoky taste into the flesh of the aubergine, though, you’re best to put it directly on the open flame on your stove. I line my stove top with foil when doing this (making holes for the flames to come through), then use long tongs to help turn the aubergine so that all sides get burnt. This method can be a bit messy, but the upside is that it takes just 15–20 minutes, rather than an hour, and the