AT A GLANCE
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.
|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.|
SPICY GRENACHE. , suggested by MAX ALLEN