Vegetarian Israeli aubergine with herb rice ⋆Anne's Kitchen

Ingredients

• 1 large aubergine
• 2 tbsp olive oil
• 1 onion
• 1 garlic clove
• 200g tinned brown lentils, drained + rinsed
• 2 tbsp tomato paste
• ¼ tsp ground cumin
• ¼ tsp cinnamon
• ¼ tsp smoked paprika powder
• 1 tbsp parsley, chopped
• 10g pine nuts
• salt and pepper
• 160g basmati rice
• 260ml water
• 25g butter, melted
• a pinch of saffron threats
• 2 tbsp dill, chopped
• 1 tbsp tarragon, chopped
• 20g pistachios, chopped
• 150g Greek yoghurt
• ½ preserved lemon
• 1 small garlic clove
• pomegranate seeds