Method

preheat the oven to 230 c fan (if you are roasting the aubergines)

place in the oven for 1 hour, turning them halfway until the flesh is soft and slightly smoky. (of course skip this step if you are roasting on the gas flame on the stove).

once cool enough to handle, scoop out the flesh into a colander. Set aside to drain for 30 minutes. Discard the skin.

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

Meanwhile, cook the puy lentils. Until soft but still retaining a bite. Drain and then set aside to dry out slightly. Tip them into a large bowl and add the aubergine flesh, tomatoes, oil, lemon juice, garlic, 2 tbsp of oregano, 3/4 of teaspoon of salt and a good grind of black pepper. Mix well, then spoon into a shallow bowl. Top with the yoghurt, swirling though. Sprinkle over with remaining tablespoon of oregano, drizzle with a little oil and serve.