- 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
- 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.