Harissa-Baked Aubergines with Herby Lentils (VG) from The Simple Air Fryer Book

2 small aubergines

1 tablespoon harissa paste

1 garlic clove, crushed

2 tablespoons pomegranate molasses

Finely grated zest of 1 lemon

Olive oil, for spritzing

400 g (13 oz) can lentils in water

2 tablespoons chopped flat leaf parsley

2 tablespoons chopped fresh coriander

Plant-based Greek yogurt, sprinkled with a little smoked paprika, to serve

Dressing

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

Salt and pepper

Cut the aubergines in half lengthways, then score a diamond pattern into the flesh on the cut sides, being careful not to cut all the way through.

Mix the harissa with the garlic, pomegranate molasses and lemon zest, then spoon the mixture over the cut side of each aubergine half. Set aside for 5 minutes to absorb the flavours.

Place the aubergines, cut sides up, in a preheated air fryer, spritz with a little oil and cook at 160°C (325°F) for 30 minutes, until softened.

Meanwhile, mix the dressing ingredients together in a small bowl and season to taste. When the aubergines have almost finished cooking, place the lentils with their liquid in a saucepan over a medium heat and simmer until heated through. Drain well. Pour the dressing over the lentils, add the chopped herbs and stir to combine.

Divide the lentils between 2 plates, top with the aubergines and serve immediately with a spoonful of yogurt.