Baba ganoush, grilled aubergine with lentils and aubergine fritters

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Place the slices of aubergine onto the hot griddle pan and cook for 1-2 minutes on each side.

5. 5

   Mix the lentils with the remaining ingredients and season with salt and pepper.

6. 6

   Put the griddled aubergines onto a serving plate and pile the lentil mixture on top.

7. 7

   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.

8. 8

   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.

9. 9

   Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.