Heat the oven to 200°C. Cut the aubergine into 2cm chunks, tip onto a roasting tray, drizzle with olive oil and season well with salt. Slide into the oven and cook for 25-30 mins, until charred and softened.

Peel the garlic and ginger and use a fine grater to grate, or finely chop. Heat a large frying pan over a medium heat. Add 2 tbsp olive oil and the garlic and ginger and fry for 2 mins, then add the spices. Stir well, then add the lentils, along with the coconut milk. Add water, turn the heat up and cook for 10 mins, until reduced. Stir the aubergine in. Add the juice of one of the limes, taste and season.

Top with the yoghurt, swirl through the mango chutney and top with coriander leaves to serve.