Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 small eggplants, each cut into 8 wedges
- 1 cup mint (plus extra to serve)
- 1 small red onion, thinly sliced into rings
- 1tablespoons sumac
- 400grams no added salt lentils, rinsed and drained
- 1 lemon, juiced
- 1/2 pomegranate, only seeds
- 2tablespoons tahini paste
- 250grams microwavable superbrown rice
- 2tablespoons olive oil
- 1 1/2tablespoons cider vinegar
- 1/4 cup pepitas, toasted
- 1 cup frozen baby peas, thawed
Method
Step 1 of 5
Preheat oven to 200°C. Line a large baking tray with baking paper. Place eggplant, oil and 2 tsp sumac in a large bowl. Lightly season and toss to evenly coat. Place eggplant onto tray and bake for 30 minutes or until tender and golden.
Step 2 of 5
Toss onion with vinegar and remaining sumac in a bowl. Set aside for 10 minutes to lightly pickle.
Step 3 of 5
Meanwhile, heat rice according to packet instructions and allow to cool slightly. Whisk tahini, lemon juice and 1/4 cup water in a small bowl.
Step 4 of 5
Place rice, lentils, peas, mint, half each of the pomegranate seeds and pepitas in a large bowl, tossing to combine.
Step 5 of 5
Layer eggplant and rice mixture onto a large platter. Scatter over remaining pomegranate, pepitas and extra mint. To serve, top with pickled onion mixture and drizzle over tahini dressing.
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