Stuffed bread, crisp aubergine and brown lentil salad 1 clove of garlic, crushed 2 sprigs thyme or a pinch of dried thyme 4 tbsp olive oil 12 cherry tomatoes, halved 1 red onion, sliced very thinly for the dough 150g Italian 00 pasta flour, sifted ½ tsp fine salt 2 tbsp extra-virgin olive oil 80-100ml ice-cold water to fill the breads 300g feta cheese, crumbled into small pieces 4 tbsp fresh mint leaves, chopped 4 tbsp fresh dill leaves, chopped 4 tbsp fresh parsley olive oil for cooking You can prepare the aubergines and lentils in advance, or while the dough rests in the fridge. Put the aubergines in a plastic bag and shake over one tablespoon of salt. Tie a knot in the bag, prick the base with a sharp knife then put it in a colander, in the sink. Leave for 45 minutes, then open the bag and rinse the aubergines under the cold tap. Pat dry, then fry until crisp in olive oil. Boil the lentils in plenty of water, with the garlic and thyme, until tender (20-35 minutes). Drain in a sieve, splashing over a little cold water to prevent further cooking. Remove the garlic and thyme, put on a serving platter, dress with olive oil and season with salt and freshly ground pepper then mix with the aubergines and tomatoes. Scatter the red onion slices over the surface. To make the dough, put the flour in a bowl and add the salt and olive oil. Add 80ml of the water and mix until you have a soft, smooth dough, adding more water if it does not come together. The dough should feel velvety and not too sticky. Dust the dough ball lightly with flour, wrap in clingfilm and place in the fridge for 30 minutes. Remove the dough from the fridge and cut into four pieces. Dust the worktop with flour then roll one piece into a small disc. Let it rest for half a minute then roll it into a larger disc. To make a neat circle, it is easier to give it a quick 30 degree turn after rolling back and forth once. Rest for a minute now and then to relax the dough and use a little more flour if it is sticking. Stop when the disc is about 20cm across - it should be paper thin. Scatter some of the cheese and herbs over one half of the disc, leaving a 1cm border free. Brush the edge with water then lift and fold the other half of the bread to make a semicircle. Heat the pan, then, using two spatulas or a bread peel, pick up the filled bread and place it on the hot pan. Cook until the underside is opaque and blistered, lightly browned in places. Carefully lift it with the spatulas again and turn it over - this may take a little practice. Brush the surface with olive oil, then flip over again once the second side is cooked. Brush the cooked surface with olive oil and flip one more time. The bread will be crisp and spotted with brown. Place on a kitchen towel and repeat with the other four pieces. Cut the stuffed breads into quarters, and place on top of the salad.