Roasted spiced eggplant with lentils, kale, yoghurt and dukkah

1.Preheat an oven to 190°C (fan-forced). Trim eggplants and cut in half lengthways. Score the flesh with a sharp knife then put eggplants in a shallow ovenproof dish lined with baking paper.

2.Mix cumin and paprika with ½ teaspoon salt then rub this into the cut sides of the eggplant halves. Drizzle with 1½ tablespoon extra virgin olive oil, turn eggplant halves over. Bake for 45 minutes, until very tender and golden on the cut side.

3.Rinse lentils in a sieve then transfer to a saucepan with water. Bring to a gentle bubble, lower heat, cover with a lid and cook for 25 minutes, or until tender. Drain. Toss with 1 tablespoon extra virgin olive oil and ¼ teaspoon salt.

4.Make dukkah next. Toast sesame seeds for a few minutes in a medium-sized, heavy-based frying pan over a gentle heat until they are lightly golden. Transfer to a plate. Toast coriander seeds in the same way until fragrant and slightly darker in colour. Put all ingredients except hazelnuts in a blender and whiz until coriander seeds are finely ground. Add hazelnuts and whiz again briefly to create a coarse sprinkle.

5.When ready to assemble the dish, whisk 2 tablespoons extra virgin olive oil, ¼ teaspoon salt and lemon juice together. Toss with kale and rocket. Put a spoonful of lentils on each dish and an eggplant half. Top with a spoonful of salad. Top with yoghurt and a good sprinkle of dukkah.