Oven Baked Aubergine Dal With Naan & Kachumber Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil a kettle

Peel and finely dice your red onion[s]

Chop your tomato[es] finely

Dice your cucumber finely

Slice half your red chilli[es] into rounds and finely chop the remaining

Dissolve half your cultured coconut (save the rest for garnish!), tomato paste, ginger & garlic paste, curry powder and vegetable stock mix in 350ml [450ml] [600ml] boiled water – this is your curried stock

Rinse your red lentils in a sieve under cold running water

Add the rinsed lentils, chopped chilli (can't handle the heat? Go easy!) and half the diced onion (you'll use the rest later!) to an oven-proof dish with the curried stock

Give everything a good mix up and cover tightly with tin foil, then put in the oven for 25-30 min or until all the water is absorbed and the lentils are tender

Trim the green stalk[s] off your aubergine[s] and cut, lengthways into 3 wedges per person

Add the aubergine wedges to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for and initial 20-25 min or until the wedges are tender and golden

Combine the remaining diced onion, diced cucumber and chopped tomato with your white wine vinegar and season with a pinch of pepper and a drizzle of olive oil – this is your kachumber salad

Remove the baking tray[s] from the oven and pop your naan[s] on top of the aubergine

Return the tray[s] to the oven for 3-4 min or until warmed through