Smoky eg­g­plant with len­til, wal­nut and pome­gran­ate salad


The Australian Women's Weekly - - Slug Here -

4 small (920g) egg­plants

2 ta­ble­spoons tahini

2 ta­ble­spoons pome­gran­ate mo­lasses

2 ta­ble­spoons ex­tra vir­gin olive oil

1 tea­spoon sea salt flakes


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.

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