Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 4 eggplants, halved lengthways
- 2teaspoons garlic & herb salt blend
- 1teaspoons ground cumin
- 2teaspoons sesame seeds
- 1/3 cup extra virgin olive oil
- 420grams no-added-salt lentils, rinsed, drained
- 1/2 cup couscous
- 1 lemon, zested, juiced
- 1/2 bunch continental parsley, leaves picked, chopped
- 2 spring onions, thinly sliced
- 200grams Sweet Solanato® tomatoes, quartered
- 1/4 cup hulled tahini
- 1 clove garlic, crushed
Description
This roasted eggplant recipe with herby lentil couscous and tahini dressing is vibrant, flavoursome and filling. It'll become your new go-to meat-free dish.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Place eggplants cut-side up on a large baking tray. Using a small sharp knife, score cut side of each eggplant in a crosshatch pattern. Combine salt blend, cumin, sesame seeds and cup of oil in a small bowl. Season with pepper. Brush cut side of each eggplant with oil mixture. Bake for 1 hour or until tender.
Step 2 of 3
Meanwhile, bring 1/2 cup water and remaining oil to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous and stir to combine. Stand covered for 5 minutes or until water has been absorbed. Using a fork, fluff couscous to separate grains. Transfer to a bowl. Add lentils, zest, half of the lemon juice, parsley, onion and tomato. Season and stir to combine.
Step 3 of 3
Combine tahini, garlic, remaining lemon juice and 1/4 cup of water in a small bowl. Spoon couscous mixture onto each eggplant and drizzle with tahini dressing. Serve.
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