Eggplant, lentils and sun-dried tomatoes with mint oil

1 Heat a splash of the oil in a large, heavy-bottomed casserole dish over a medium heat. Reduce the heat slightly and gently fry the onion until soft and translucent but not coloured. Add the garlic and fry for 1 min, then add the lentils and stir well. Pour in the stock and bring to the boil. Reduce the heat to a simmer, then cover and cook for 25 min or until the lentils are tender and have absorbed most of the stock.

2 Meanwhile, heat a large griddle pan over a medium heat until hot. Using a pastry brush, lightly coat the eggplant slices on both sides with around 1 tablespoon of the oil, then fry for a few min. When golden brown, flip them over and fry for another few min until golden on the other side. They should be soft to the touch. Transfer to a plate, then drizzle over the agave syrup and 1 tablespoon of oil.

3 When the lentils are cooked, drain them of all but a few tablespoons of the cooking liquid. While hot, season with the lemon zest and juice, vinegar and soy sauce. Mix well and allow to cool to room temperature. Season the cooled lentils with ground black pepper, then stir through the tomatoes. Finely chop the mint leaves (reserving a few to garnish), then add to a bowl and gradually stir in the remaining oil until you have a dense dressing.

4 Arrange the eggplant and lentils on plates, then drizzle over the dressing and garnish with the reserved mint.