Preheat your grill to its highest setting. Line a baking tray with foil and lay the aubergines on the tray. Slide under the hot grill and cook for 30-45 mins, turning once or twice till the skins are blackened, the flesh soft and the aubergines have collapsed. If you have a gas cooker, you can roast the aubergines over a hob flame for about 15 mins, turning them regularly till completely charred and collapsing (see our tip overleaf).

Remove the aubergines from under the grill or from the gas flame and leave to cool completely.

Meanwhile, peel and grate the garlic into a mixing bowl. Zest in the lemon and squeeze in the juice from 1 lemon half. Add half the pot of yogurt with 1 tbsp olive oil and a good pinch of salt and pepper. Mix together to make a dressing.

Drain and rinse the lentils, shake them dry and add them to the yogurt dressing. Quarter the cherry tomatoes and add them to the bowl.

Finely chop the parsley, stalks and leaves. Finely chop the mint leaves. Set aside.

When the aubergines are cool enough to handle, halve them lengthways and scoop out the soft, roasted flesh into a bowl. Don't worry if there are small bits of blackened skin, this will add to the smoky flavour. Add a good pinch of salt and use a fork to smash the aubergine into a rough paste.

Divide the lentils and tomatoes between a couple of plates. Top with the smoky aubergine purée, a dollop of the remaining yogurt, the chopped herbs and plenty of crunchy dukkah to serve.