This is so simple (assuming you can still get lentils, aubergine and coriander at the moment!) Slice the aubergines and lay in a thin layer on a piece of baking parchment. Brush each piece with a thin coating of olive oil and season with salt and pepper. Roast in oven for about 25 mins, turning each piece after 20 min. Set aside to cool a little. Slice mushrooms and sautée in olive oil with chopped ginger and the juice from 1 or 2 juicy lemons (according to taste). Set aside to cool, adding a handful of chopped corainder to the pan and stirring it when off the heat. Take a can of cooked lentils, drain the liquid off and add briefly to a pan of boiling water with a vegan veg stock cube dissolved in it. Heat through for about a minute, then drain and set aside. Mix the cooling lentils with the mushrooms, then merge all together in a warmed serving dish together with the cooked aubergines. Add in a few sun dried tomatoes preserved in oil, and gently toss evrything together. Finish with some nice olive oil drizzled on the top and a squeeze of lemon juice. Best served warm. Absolutely divine.