Toss aubergine in oil and spices. Spread on a tray, roast at 200°C for 20 mins
Add onion and red pepper. Roast another 15 mins until golden
Stir through lentils and scatter the feta. Back in for 5–7 mins to warm through
Mix yoghurt, tahini, lemon juice and warm water
Drizzle over the tray. Finish with parsley and pomegranate seeds
