PREPARE: Heat the oven to 200°C / 400°F / Gas 6 and line an ovenproof dish or baking sheet with baking parchment paper. Halve the eggplants lengthways, then score the flesh in a cross-hatch pattern using a small, sharp knife.

COOK THE EGGPLANTS: Place eggplant halves, cut side up in the prepared dish, stir together the oil, balsamic, cumin and garlic powder and brush generously over the eggplants. Season generously with salt and pepper, then roast in the preheated oven for 50-60 minutes until golden brown and tender. If the eggplants look very dry, brush them with a little more olive oil during cooking.

MAKE THE LENTIL SALAD: While the eggplants are cooking, make the topping by stirring together the lentils, cherry tomatoes, raisins, oil, sesame seeds, spring onions, dill, lemon zest and juice and chilli flakes in a medium bowl. Season to taste with salt and pepper and set aside.

MAKE THE SAUCE: In a small bowl, stir together the yoghurt and tahini until smooth.

SERVE: When the eggplants have cooked, remove them from the oven and place eggplants on two (or four!) plates. Pile the lentil mixture on top of the eggplants, sprinkle over the pine nuts and feta and drizzle over a few tablespoons of tahini sauce. Serve with fresh bread and extra lemon juice, and olive oil to taste.