Full of soft, silky texture and rich flavour from lightly fried eggplant, these flatbreads wrap up dinnertime with peppery rocket, in-season tomatoes and salty feta. Drizzle with a creamy yoghurt and tahini sauce for a super-quick dinner that's so fresh and so clean.
Trim and cut eggplant into 3cm pieces. Pick parsley leaves from their stems and roughly chop. Cut tomato into wedges and season with salt and pepper. Drain and rinse lentils.
Heat oil in a large frypan over medium-high heat. Add eggplant and a pinch of salt and pepper. Cover with a lid and cook, stirring occasionally, for 8–10 minutes or until eggplant is golden brown and very soft. While the eggplant is cooking, make the yoghurt tahini sauce.
Place yoghurt and tahini in a small bowl with a pinch of salt and pepper and mix until smooth. Set aside.
Once the eggplant has cooked, add lentils to the pan and stir to combine until warmed through. Remove pan from heat, add pomegranate molasses and parsley and stir to combine.
Heat a large frypan over medium-high heat. Add flatbreads, one at a time, and cook for 30 seconds each side or until warmed through.
Spoon yoghurt tahini sauce over flatbreads. Top with rocket, tomato and eggplant mixture. Crumble over feta and serve immediately.