Roasted Aubergine Lentil-Tahini Boats

Ingredients

Boats

• 2 medium aubergines (700 g total), halved lengthwise
• 1 tbsp olive oil
• ½ tsp fine salt

Lentils and sauce

• 2 cans cooked lentils (400 g each), drained and rinsed
• 200 g cherry tomatoes, quartered
• 1 tsp ground cumin
• 60 mL water
• 60 g tahini
• 3 tbsp lemon juice
• 3 tbsp water, plus up to 1 tbsp to thin sauce
• 2 tbsp chopped parsley

Equipment

Air fryer, saucepan, fork

Allergens and ingredient notes: Sesame.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Two halves per batch; 2 batches. Support the halves directly in the basket; do not scoop away or discard the edible flesh.

1. Score the cut flesh of each aubergine in a shallow crosshatch without piercing the skin. Brush all cut faces with oil and sprinkle with salt. Preheat the air fryer to 375°F (190°C) according to its manual, about 5 minutes.
2. Arrange 2 halves cut-side up with space around them. Air-fry 18–22 minutes until the flesh is fully tender under a fork. Repeat with the other 2 halves. Keep the first batch warm in a 200°F (95°C) oven if needed.
3. While the second batch cooks, simmer drained lentils, tomatoes, cumin, and 60 mL water in a saucepan for 6–8 minutes, stirring, until steaming and tomatoes soften. Mix tahini, lemon juice and 3 tbsp water in a bowl; add the extra tablespoon water only if needed for a spoonable sauce.
4. Press a shallow hollow into each tender aubergine with a fork, leaving the flesh in place. Divide lentils over all 4 halves; finish with tahini sauce and parsley.

The Devotti twist: Crosshatching turns the flesh into a soft base that catches the warm lentil juices.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.