2 aubergines
1 aubergine, sliced
2 aubergines, cut into finger lengths
1 red chilli, finely chopped
1 tbsp chopped fresh coriander
2 garlic cloves, chopped
1 garlic clove, chopped
1 lemon
1 lemon, grated zest only
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
2 tbsp chopped fresh parsley
2 shallots, chopped
150g/5½oz cooked Puy lentils
1 tbsp tahini
300g/10½oz chickpea flour
2 tbsp olive oil
vegetable oil, for deep-frying
1 tbsp white wine vinegar
100g/3½oz salted ricotta