Ingredients

Instructions

1. Slice the aubergine by making 4 incisions through the length, but keep the top of the aubergine intact (leaving 3cm from the top uncut). Generously sprinkle salt into the slits, then set the aubergine aside in a colander in the sink for 8 Minutes. The salt will draw out the bitter juices of the aubergine.
2. While the aubergine is salting, put the lentils, water and veg stock/stock pot into the pressure cooker, set to pressure cook on high for 4 minutes, and set to quick pressure release. Open the Crisp Ultimate once the pressure has been released and drain the lentils. Season with salt and pepper and stir through a drizzle of olive oil
3. Place the rinsed pot insert back into the pot, with the air frying basket on top.
4. Pat the aubergine and slits dry with paper towel. Sprinkle the middle eastern spice mix between the layered cuts along with a grind of pepper if desired. Rub a drizzle of oil on the skin of the aubergine with a pinch of salt and pepper.
5. Fan the aubergines into the airfrying basket and cook at 205 for 30 minutes. 10 minutes before the aubergine is done add the tomatoes in and secure the lid to finish cooking.
6. While the aubergine cooks make the tahini sauce by combining all of the ingredients.
7. Remove the vegetables from the fryer basket, spoon the lentils onto the serving plate, top with the aubergine and roasted tomatoes, and finish with tahini and pesto.