Baked Aubergine with Lentil Salad, creamy Hummus & Roast Tomatoes

To cook the aubergines and tomatoes; 

1. Pre heat oven to 180c 
    
2. Score aubergines then add them along with the cherry tomatoes and the oil to a large baking tray and then season.
   Bake for 20-25v minutes or until the top of the aubergines are cooked through and the tomatoes are bursting. Set aside.

To cook the lentils;

1. Add the lentils and stock to a large saucepan. Simmer for 25 -35 minutes stirring occasionally, until tender. Add more water if needed. Drain and set aside to cool.
2. In a large bowl mix all the ingredients with the lentils.
3. Add all the dressing ingredients to a jar, and shake to combine.
4. Pour over the lentil mix and stir to combine.

To make the hummus;

1. Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).

To serve; 

1. Top the aubergines with lots of creamy hummus, pile on lentils and top with cherry tomatoes.