Set the oven at 200C/gas mark 6.

Warm 2 tbsp of the olive oil in a roasting tin.

Cut the aubergines in half, then score deep cuts into the surface, almost through to the skin and about 1cm apart, then back the opposite way, to give a lattice pattern. This will help the heat to go deep into the flesh. Bake the aubergines for 45 minutes until soft and pale gold.

Meanwhile bring a deep, medium-sized pan of water to the boil, add the lentils and cook for about 20 minutes until just tender. Drain and set aside

Peel and roughly chop the onion, then let it cook in the remaining olive oil, in a medium-sized saucepan for about 10-12 minutes until it is soft.

While it is cooking, peel the garlic and slice very finely, then stir into the onion.

Strip the leaves from the thyme and rosemary (you need a heaped tsp of each) and finely chop then stir them into the onions.

Remove the stems from the spinach, then wash the leaves in cold water. While the leaves are still wet, put them into a deep saucepan over a moderate heat, cover with a lid and let them cook in their own steam for a couple of minutes.

Turn the leaves over with kitchen tongs and leave to soften and darken in colour for a minute or two. Remove the pan from the heat and lift the leaves into the pan of onions. You can discard the juices left in the spinach pan.

Stir the cream into the onion and spinach, season generously with salt and pepper and stir in the parsley.

Spoon the lentils on to plates with the aubergines.