Video and written recipe by Chef Tom Walton
A show-stopping vegetarian dish for lunch or dinner.
Serves 4
Ingredients:
- 2 large eggplants, cut in half lengthways
- 5 tbsp extra virgin olive oil
- Salt, fresh ground black pepper
- 3 tbsp harissa
- 3 tbsp honey
- 2 lemons
- 1 red onions, finely sliced into rings
- 1 tsp sumac
- 2 tbsp red wine vinegar
- 1 x 400g tin lentils, rinsed
- Large handful each flat leaf parsley, mint, roughly chopped
- 1/3 cup toasted pistachio, crushed
- ½ cup pomegranate seeds
- 200g Persian feta
Method:
Preheat an oven to 220C. Place the eggplants, cut side up onto a lined baking tray and brush or drizzle with half the olive oil. Season with salt and pepper, roast for approx. 20 minutes.
Meanwhile, combine the sliced onions, a good pinch of salt, sumac, and red wine vinegar. Set aside to marinate and quickly pickle.
Mix to together the harissa, honey, zest and juice of 1 lemon in a small bowl.
Set aside.
In a mixing bowl combine the lentils, herbs, ¾ of the pistachio and pomegranate seeds, drizzle with the remaining olive oil and juice of 1 lemon.
Season to taste and gently toss together.
Once the eggplants are cooked, brush them with half the harissa glaze and return to the oven for 3-4 minutes.
Serve the eggplants on a large platter topped with the lentil salad, feta, marinated onions, drizzle over remaining harissa glaze, pistachio and pomegranate.
