Sunday dinners for me have to have some kind of roast element to it.
Just because I don't eat meat or fish doesn't mean that I don't crave something delicious roasted in the oven. This was inspired by a recipe in Yotam Ottolenghi's book Plenty and was absolutely delicious! It has to be one of my favourite cook books, it has so many beautiful recipes with flavours inspired from many different cuisines. I almost wished I'd made double of this dish just so Isaac and I could have had seconds!!
The main star of the show is aubergine (one of our favourite veggies) roasted in the oven until soft all the way through you could just eat it with a spoon and flavoured with fresh thyme from the garden.
To go the with aubergines I made some lovely lentils, very similar to another Ottolenghi recipe but with a few tweaks. They worked perfectly with the aubergine adding a lovely texture and depth of flavour. The aubergines were dressed with a garlicy yogurt sauce and topped with ruby jewels of pomegranate. They added incredible little busts of juicy freshness to the dish while the cool yogurt contrasted the warm aubergine and lentils perfectly. It was absolutely delicious and I'm already looking forward to the next time I make it!