Heat the olive oil in frying pan and fry the aubergine and garlic gently for about 10 minutes. Keep moving it around but don't add any more oil - aubergine will absorb as much oil as you care to give it!
When the aubergine is almost cooked stir in the ras-el-hanout.
Add the red onion and cook for 3-5 minutes to soften.
Sprinkle with thyme and mix in the lemon juice
Add the drained lentils and cook until warmed through.
Stir in the cherry tomatoes and cook for another minute.
You can transfer the salad to a bowl or serve it straight from the pan. Crumble the feta cheese over and season with black pepper.