4 aubergines, pricked a few times with a knife (1.1kg)

300g cherry tomatoes

160g Puy lentils (or 350g ready-cooked lentils, if you want to save time)

2 tbsp olive oil, plus extra to drizzle

1.5 tbsp lemon juice

1 small garlic clove, crushed

3 tbsp picked oregano leaves

100g Greek-style yoghurt

Salt and black pepper

Preheat the oven to 230°C fan or as high as your oven will go.

Place the aubergines on a baking tray and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Remove from the oven and, once cool enough handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

Place the cherry tomatoes on the same tray and roast for 12 minutes, until slightly blackened, split and soft. Remove and set aside.

Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place on a high heat. Once boiling, add the lentils, lower the heat to medium and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly. If starting with ready-cooked lentils, just tip them into a large bowl and add the aubergine flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of oregano, ¾ teaspoon of salt and a good grind of pepper. Mix well, then spoon into a large shallow bowl. Top with the yoghurt, swirling it through slightly so there are obvious streaks. Sprinkle over the remaining tablespoon of oregano, drizzle with a little oil, and serve