Grilled eggplant salad with lentils and sesame yoghurt

AT A GLANCE

  • Serves 4 - 6 people

This salad can be made ahead and put together at the last minute. If you short on time, omit grilling the eggplant and buy some from a good delicatessen.

  • 2 eggplant, thickly sliced crossways
  • 100 ml grapeseed oil
  • 200 gm small green lentils
  • 125 ml (½ cup) olive oil
  • 2 tbsp white wine vinegar
  • 2 golden shallots, finely chopped
  • Seeds from half a pomegranate
  • ½ cup (loosely packed) each mint and coriander, coarsely chopped
  •  
  • Sesame yoghurt
  • 240 gm thick natural yoghurt
  • 2 tbsp tahini
  • Juice of 2 lemons
  • 1 garlic clove, crushed
  • 60 ml (¼ cup) extra-virgin olive oil
01   Heat a barbecue or char-grill pan over medium-high heat. Brush eggplant with oil, then grill, turning occasionally, until deep golden-brown and tender (3-5 minutes). Transfer to a bowl and set aside.
02   Cook lentils in a large saucepan of unsalted boiling water until tender (18-24 minutes), then drain well and set aside.
03   Meanwhile, combine olive oil, vinegar and shallots in a bowl, add warm lentils and season to taste, then set aside. Just before serving, toss through eggplant, pomegranate and herbs.
04   For sesame yoghurt, whisk yoghurt, tahini, lemon juice and garlic in a bowl, then stir in olive oil and season to taste.
05   Arrange salad on a platter and serve with sesame yoghurt sauce to the side.

Topics:

FAST, MINT, LENTILS, SALAD, POMEGRANATE, MIDDLE EASTERN, LUNCH, SUMMER, SHALLOTS, EGGPLANT, TAHINI, CORIANDER, YOGHURT, VEGETARIAN, LEMONS, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

SPICY GRENACHE. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

View Full Site