Preheat the oven to 200 C
Cut the aubergine in half and cover in salt and the avocado oil. Place on a roasting tray and roast in the oven for 40 minutes until golden and cooked through.
While this is cooking let’s make the lentils. Place one cup of lentils in a sieve and rinse, then pop in in a pot and pour over 2 cups of water. If you don’t have an exact measuring cup you can use a mug, just do two mugs of water to one of lentils. Throw in the bayleaf, a big pinch of salt and 1 and a half cloves of crushed garlic. Bring to a high simmer then reduce to a low simmer to cook for 20-25 minutes until cooked through.
To make the tahini dressing mix the tahini, water, lime, and garlic together with a big pinch of salt and pepper. Blend until smooth and leave to the side.
When the lentils are done mix in the chill flakes and sesame seeds. Top the lentils with the aubergine and throw over the dressing.