|2-3 tbsp||olive oil|
|1/2 tsp||ground coriander|
|sea salt and freshly ground black pepper|
|400 g||lentils — tinned|
|1||pomelo — segmented|
|1/4 cup||nuts — and seeds, toasted|
|pomegranate arils — (optional)|
|1 heaped tbsp||miso paste|
|1/4 cup||yoghurt — Greek|
|1 tbsp||lemon juice|
Preheat the oven to 200º C and line a roasting tin with foil.
Drizzle the whole aubergines with the oil and season with coriander, sumac, salt and pepper.
Spread the aubergines out on the tin and roast for about 90 minutes, turning them over twice during the cooking time.
To make the miso dressing, place all the ingredients in a bowl and whisk until well combined and creamy.
To serve, scatter the lentils over the base of a large platter.
Pack the aubergines on top, drizzle liberally with miso dressing and finish with pomelo, nuts, pomegranate rubies.