Puy lentils with eggplant, tomatoes, and yogurt
4 eggplants, each pricked a few times with
a knife 10 oz cherry tomatoes ¾ cup Puy lentils 2 tbsp olive oil, plus extra for serving 1½ tbsp lemon juice 1 small garlic clove, crushed 3 tbsp oregano leaves Salt and black pepper 6 tbsp Greek-style yogurt
Preheat oven to 475 or as high as your oven will go. Roast eggplants on a baking sheet 1 hour, turning them halfway through, until flesh is completely soft and slightly smoky. Remove from oven. When eggplants are cool enough to handle, scoop flesh out into a colander. Discard skin and allow flesh to drain for 30 minutes.
Roast tomatoes on a baking sheet until slightly blackened, split, and soft, (about 12 minutes). Remove from oven and set aside. Place a saucepan filled with water over high heat. When water boils, add lentils, decrease heat to medium, and cook 20 minutes. Drain lentils; set aside to dry slightly.
Deep flavor from just 10 ingredients