You’ll Need
For the Bake
2 aubergines, cut into 1cm rounds
1 red pepper, sliced
1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, finely grated
1 x 400g tin chopped tomatoes
2 x 400g tins brown lentils, drained
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
1 tbsp red wine vinegar
Sea salt and black pepper
For the Sesame Crumb
60g fresh breadcrumbs
1 tbsp sesame seeds
1 tbsp vegetable oil
Optional but dangerous
Flatbreads
Plain yoghurt
Chopped parsley
Equipment
One 1.8-litre shallow heatproof dish
Method
Toss the aubergine and pepper with half the oil, salt and pepper.
Preheat your air fryer to 195°C and air fry the vegetables for 12-14 minutes, turning once.
Put the onion and remaining oil in the heatproof dish and air fry for 5 minutes.
Stir in the garlic, cumin, coriander, chilli, tomatoes, lentils and vinegar.
Air fry for 8 minutes until the sauce is thick.
Layer the aubergine and pepper through the lentil sauce.
Mix the breadcrumbs, sesame seeds and oil and scatter over the top.
Air fry at 180°C for 10-12 minutes until bubbling and crisp, then rest for 5 minutes.