Smoky eggplant with lentil, walnut and pomegranate salad
SERVES 4 PREP AND COOK TIME 45 MINUTES
4 small (920g) eggplants
2 tablespoons tahini
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
1 teaspoon sea salt flakes
LENTIL, WALNUT AND POMEGRANATE SALAD
1 medium (140g) lemon
400g can lentils, drained, rinsed
¾ cup (85g) coarsely chopped walnuts, roasted
2 cups fresh flat-leaf parsley
½ medium (160g) pomegranate, seeds removed
1 ½ cups (420g) Greek-style yoghurt
1 cup baby spinach leaves
1 cup fresh coriander leaves
1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (220°C fan-forced), or follow manufacturer’s instructions. Line a disposable foil roasting pan with baking paper.
2 Halve eggplant lengthways. Score deep diagonal lines 2cm apart in a criss-cross pattern into eggplant flesh, using a small knife (don’t pierce the skin). Place eggplant, skin-side down, in pan; drizzle with oil and season. Cover with foil; place pan in the centre of the barbecue. Turn burners off underneath eggplant, leaving other burners on low. Cook with the hood closed for 10 minutes or until tender. Turn eggplant; cook, cut-side down, for a further 5 minutes or until flesh is very soft.
3 Preheat barbecue grill plate to medium heat.
4 Stir tahini, pomegranate molasses, olive oil, salt and 2 tablespoons water in a small bowl until combined. Brush each eggplant half with 1½ tablespoons of the tahini marinade. Barbecue for 10 minutes or until dark golden and starting to caramelise. 5 LENTIL, WALNUT AND POMEGRANATE SALAD Finely grate rind from lemon into a bowl. Add remaining ingredients; mix well. Season. 6 GREEN YOGHURT Process ingredients in a small food processor until smooth. Season. 7 Top eggplant with Lentil Salad, drizzle with Green Yoghurt; serve. Not suitable to freeze or microwave.