Puy lentils with aubergine, tomatoes and yoghurt from Ottolenghi Simple (page 166) by Yotam Ottolenghi

  • Greek yoghurt
  • cherry tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute ready-cooked Puy lentils for Puy lentils.

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Notes about this recipe

  • Eat Your Books

    Can substitute ready-cooked Puy lentils for Puy lentils.

  • catmummery on April 17, 2026

    love love love this dish. have eaten it greedily on my own, or as a side for lamb; yes you need to roast the aubergine but if you do it stove top it takes 15-20 mins and the flavour is SO lovely. v simple v lovely

  • Pimlicocook on June 06, 2025

    Excellent; served as part of vegetarian meal with bulgur and mushroom and asparagus dish from same book.

  • Astrid5555 on May 11, 2023

    This is amazing but a little time consuming to make. The aubergines need to be roasted for an hour and then they have to drain for 30 minutes. Apart from that quite easy to make and a keeper!

  • mharriman on February 22, 2022

    I agree with other reviewers this is a delicious side dish. I made it in my electric oven/ electric stovetop as written. It is time consuming to make; it’s one of those dishes to do when you can spare a couple hours in the kitchen, especially if you’re making a main to go with it. I roasted a rack of lamb while the eggplant and tomatoes were cooling down. That condensed the time needed to put together an entire meal. Definitely will repeat.

  • emiliang on January 16, 2022

    If your oven has a broiling function, here's a MUCH easier way of roasting these eggplants and tomatoes and getting that delicious smoky taste: Preheat your broiler on high; cut the eggplant in half lengthwise; line a pan large enough to hold all of your eggplant with aluminum foil; spread a bit of olive oil on the aluminum foil, to keep the eggplant from sticking; place your eggplant halves, cut side down and in one layer, on the foil; broil close to the flame for 15-20 minutes, turning the pan around halfway through, until very soft when pushing down on the skin; move the eggplant halves to the colander and press down lightly to drain; place the tomatoes on the same aluminum foil; broil for 5 minutes. Also, I replaced the yoghurt with some good quality feta, crumbled. It gives this otherwise fairly lean dish a nice salty richness. Delicious!

  • Hansyhobs on January 09, 2022

    Very easy to make and enjoyable as a side dish. Roasting the aubergines in an electric oven works well when you don't have gas hobs.

  • Tealismyname on March 12, 2021

    Great side dish-- to speed things up I blackened the aubergine on the stovetop which gave a delicious smoky taste to this.

  • Ro_ on January 04, 2021

    Really nice dish, the only annoying thing is that it takes quite a while to make what with roasting the aubergines for an hour and then letting them drain for 30m. I think probably at a pinch you could reduce the aubergine cooking time and do away with the draining stage though. I didn't have any fresh oregano so used basil, and I upped the quantity of cherry tomatoes. All the flavours and textures were delicious together, although some components were cold by the time they all came together and had (cold) yogurt added, which was a shame as I think I would prefer this dish warm (not piping hot but not lukewarm/cold).

  • JennyHay on January 28, 2019

    Good served as a side with lamb cutlets.

  • FJT on November 11, 2018

    This was delicious; used marjoram instead of oregano because that is what I had on hand. Will definitely make again.

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