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4 baby eggplant, cut lengthways into 5mm-thick slices sliced lengthways
Extra virgin olive oil, to brush
1 punnet (250g) cherry tomatoes
1 small garlic clove, crushed
1/4 tsp smoked paprika (pimenton) (see note)
Juice of 1/2 a lemon
1/2 cup (140g) thick Greek yoghurt
400g can lentils, rinsed, drained
1/2 cup (80g) pine nuts, toasted
1/2 cup flat-leaf parsley leaves
2 firmly packed cups (about 70g) baby spinach leaves
Pita bread, to serve
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1st Keep
 jenellebaur
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